Hey guys! Once again, I’m back with another mouth watering recipe. Today’s edition is this golden, flaky crusted goodness: Chicken Pot Pie.
The filling for this recipe is really quite basic, made with chicken, potatoes, carrots, onions, and celery. Honestly, it doesn’t sound like it should be all that fantastic – I mean, carrots and celery. They’re good and all, but they don’t seem like they would make the best pie on earth.
Well, one thing I have learned that when you put meat with onion and celery, you’ve got yourself a magic savoury base for just about anything to turn out fantastic. Then, pair that with a creamy chicken broth gravy and soft potatoes… And well, you just about have the best comfort food you can imagine.
As I write this, it is bitter cold January day, and I have to say: This is just the kind of thing to bring comfort and warmth to your table when you need it most!
Where this recipe came from
My mom came up with the basics of this recipe, and I’ve tweaked it a little bit to be more specific, just so that the results can be more consistent. I think we all know one of those cooks with recipes that say “A little of this, and a little of that” – but a lot of us, let’s face it, don’t know what “a little” or “enough” or “till it looks right” means.
What makes it so special?
Well, let’s just say that when it comes to meat pies, I’m usually looking for a few things:
- I want it homemade, from scratch
- I want it savoury
- I want it smooth or creamy
- I want it full of good flavour and vegetables
- I want it easy to make
This recipe covers all of those points – and, I’m delighted to say, it’s also quite cost effective to make, as the vegetables used are really quite basic, and yet somehow… become this magic wrapped in pastry.
Can you eat the filling on its own?
Yes! Well, sort of– It’s so completely good, I have made it to serve over rice many times, which makes for an even faster meal option.
What are some other ways to make this recipe?
I have seen some meat pie recipes that just call for just a top crust, with the filling in the base of a deep glass baking dish underneath it. Some of those recipes even call for puff pastry, which is easy to make on your own or to pick up pre-made from the store. This recipe is also delicious baked with buttermilk biscuits on top instead of pastry if you prefer.
Can you freeze this recipe ahead?
Yes, and that’s one of my favourite things about it! When it comes to prepping meals ahead, I love having a couple of these pies in the freezer ready to go for busy days when I don’t have a lot of time to cook.
Let me to this recipe!
Yes, of course: that is what I’m here for, after all! Scroll down for the goodness… but first, if you don’t have a good crust recipe, make sure you check out my Easy Pie Pastry first.
Chicken Pot Pie
This recipe is based on the one my mom made when me and my 11 siblings were growing up, and it remains my all-time favourite. I've had some good chicken pot pies in my day, but this one is the pie that "takes the cake," in my opinion! This recipe makes 2 pies (enough for a group); or one for now, and one for the freezer.
Ingredients
- 2 cups chicken cooked and shredded, or chopped
- 2 stalks celery chopped
- 1 large carrot chopped
- 2 medium potatoes peeled and chopped
- 1-1/3 cups water
- 2 tsp salt divided
- 2 Tbsp butter
- 1/2 medium onion chopped
- 5 Tbsp flour or cornstarch
- 1/2 cup evaporated milk or cream
- 1-1/4 cups chicken broth
- 1/2 tsp pepper
- 1/2 tsp poultry seasoning
- 2 pie crusts (top and bottom) - See notes
Instructions
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First, prepare your pastry, chicken, and vegetables (see my recipe notes for the link to my favourite pastry recipe).
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In a medium sized pot, combine the celery, carrots, potatoes, water, and 1 tsp of the salt. Cook until soft, drain (and reserve) the water, and set aside.
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In a large pot, saute the onion in butter until translucent. Remove from the heat, and then add the flour. Slowly pour in the evaporated milk and chicken broth, whisking as you go, until you have a smooth paste. If your mixture is lumpy, use an immersion blender to smooth it out again.
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Add the remaining teaspoon of salt, pepper, poultry seasoning, and reserved vegetable broth; return to the heat and cook until hot and thick.
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Add the cooked vegetables and chicken, and stir to combine.
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Roll out a bottom crusts for your pies to about a 12" circle, 1/8" thick. Gently lay the pastry into two 9" round pie plates, pressing it gently up the sides and into the bottom of each. Divide the chicken mixture between the pie plates.
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Moisten the pastry around the rims of the pie plates by brushing with a little bit of water. Roll out two more discs of pastry (this time to a 9" circle), and lay them on top, gently pressing on the rims to seal the pastry together. Trim the excess, and flute the edges. Set any remaining pastry aside.
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Using a sharp knife, cut 3 vents into the tops of each pie crust to allow steam to escape during baking.
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Bake at 425 degrees F for 15 minutes, reduce the heat to 350 degrees F, and bake for another 35-45 minutes or until golden brown and bubbly.
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Allow the pies to rest about 10-15 minutes before serving.
Recipe Notes
Click Here for my Easy Pie Pastry Recipe!
Tip: Place a cookie sheet on the rack underneath your pies in case of any of the filling bubbles over. This will prevent any spilling inside of the oven and make cleanup a little easier.
Used in this recipe:
- Cutting board
- Good quality chef’s knife
- Potato peeler
- Measuring cups and spoons
- Measuring pitchers
- Large heavy bottomed saucepan
- Mixing bowls
- Pastry cutter
- Silicone spatula
- Ladle
- Rolling pin
- Pie plates
- Miniature sieve
A closing word from my 3-year-old:
I served this recipe for dinner on the day that I wrote this post, and my 3-year-old gave me this review: “Mama, I’m going to eat 100 bowls of this because I love it so much.”
So there you have it. Adult and kid-approved alike!
Thanks for stopping in! Back soon.
Naomi
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