Homemade Chicken Pot Pie

Chicken pot pie!  These three words evoke memories of home, a warm kitchen, laughter, and wonderful family discussion around the table.  I have been making homemade chicken pot pies since I married.  Almost 30 years!  It is one of my boys most requested home cooked meals.  There are many variations for chicken pot pie.  This is just mine, topped with a delicious, flaky pie crust.  It is not a 30 minute meal, but definitely worth the time.  My friend and co-worker, Lisa, asked me for my recipe.  I am always at a loss when asked for the recipe because I really don't follow one.  However, on this rainy afternoon, I attempted to write it down.  Here it goes!!

The Starting Line-Up: 
Chicken of your choice:  Today is all white meat, but I often throw in thighs
3 cans of Chicken Stock:  If you boil thighs or a whole chicken, just use water
Potatoes: Cut in uniform sized cubes
Mixed vegetables:  Fresh is best, but frozen will do
1/2 Cup of Diced Onions
1-2 Cloves of Diced Garlic
Salt
Pepper
Milk-  1 cup or more depending on thickness desired
4 and 1/2 Tablespoons of All Purpose Flour
4 and 1/2 Tablespoons of Butter

Flaky Pie Crust-  Makes 3 crusts
3 Cups of All Purpose  Flour
1 Teaspoon of Salt
1 Cup of Crisco
1 Egg
6 Tablespoons of Cold Water

Begin by washing the chicken thoroughly.  I know, the cooking experts say you don't have to do this, but my momma does and so do I!  Place chicken in a pot and cover the chicken with enough water, broth, or combination to cover the chicken.  If I use dark meat and breasts, I just use water.  Since I have  breasts today, I used three cans of broth and two cups of water for the size of my stock pot.  Just make sure to cover the chicken with liquid.  Add diced onions and garlic to the broth.  While the chicken is cooking, let's make the pie crust!

Pie Crust-  I like to do this by hand, but for my friends who have an aversion to this method, a  food processor will work.  Place the flour and salt in the processor and give it a quick whirl.  Add 1-cup of Crisco and pulsate only until it resembles a crumbly mixture.

Do not over mix!  Whisk the egg with water and slowly pour into processor while pulsating.  This will form a ball very quickly. Again, do not over mix.  The key to flaky pie crust is to not over mix.

Place the dough on a piece of parchment paper, wrap it up and stick in the refrigerator.  I actually made a half recipe of pie crust.  I would urge you to make the whole recipe, especially if this is your first time at pie crust.  I have to admit that I was almost out of Crisco, so had to half the recipe!    Now let's get back to the chicken.

Boil the chicken until done and tender. Remove from the stock pot and let rest. Add the cubed potatoes to the stock pot and cook until tender.  Always cut the potatoes in a similar size so that they cook at the same speed.  Plus, it just looks pretty! 

When the potatoes are tender, remove from the pot and add the mixed vegetables.   I used about a half of a 16 ounce bag of frozen vegetables for this recipe.  Note:  You can cook the potatoes and veggies all at once, but by doing it separately you are assured that the potatoes will not turn to mush. Nobody likes mushy potatoes!  While the mixed veggies are cooking, cut the chicken into bite size pieces.  Once veggies are done, remove the veggies from the stock pot either by using a slotted spoon or pouring the contents of the pot through a mesh strainer.  Reserve the liquid.  You will need 3 and 1/2 cups of stock/liquid.  I ended up with 2 cups, so added about a cup of milk. Sit the liquid aside while you make a simple roux. 

Melt 4 and 1/2 tablespoons of butter in the bottom of the stock pot, add 4 1/2 tablespoons of all purpose flour and whisk for a minute or two, cooking to get the raw flour taste out.

Slowly pour in the remaining stock and enough milk to make 3 cups of liquid.  Allow mixture to thicken.  Check for seasonings and add those needed.  We are "pot pie purist", so salt and pepper are all that I use.  This is a forgiving recipe.  If you think your mixture is too thick, add more milk. 

Meanwhile, back at the hall of justice...  Oh, sorry, I must be in a Super Hero mood!  Meanwhile, preheat your oven  to 375 degrees. Add chicken and mixed veggies to the pot.  I usually allow the chicken to make friends with the mixed veggies for awhile before adding the potatoes. The goal here is to impart flavor without the potatoes turning to mush. Looking yummy!

At this point, you can allow this to cook on low, merging all those yummy flavors together while you roll out the pie crust. My guys like individual pot pies.  Of course, you can do one large casserole dish.  Today I am using these cute covered dishes I ordered from QVC! I purchased this Temp-tations bakeware set (Mini-Round-Covered Casseroles) last year.  They are fabulous!  Sadly to say, my version is not longer available, but I have attached a link to another similar Temp-tations set.  Temp-tations-Vintage Set-of-4-Mini-Bakers-w Wire-Racks 

Roll out the pie crust on floured parchment paper.  I love parchment paper!  It has become my favorite kitchen tool.  Ladle the mixture into the dishes.If you are feeling naughty, drop a slice of butter on top of the mixture before topping with crust.

Top with crust and cut a few vent holes in the top.  If you like a more rustic look, let the dough hang over the edge of the dish and push to seal at the ridge.  Brush with a beaten egg to give it a golden color when baked.  Place on a foil lined tray for easy clean up and bake in a 375 degree oven until the crust is lightly browned. This recipe today made 7 mini pot pies. 

One word of caution, if you use individual dishes, the dishes will be very hot as well as the contents.  Enjoy with a simple green salad and fruit.  It really is a great old fashioned meal in a dish!

Happy eating and blessings from Still Woods Farmhouse!
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