I have been so hungry for chicken pot pie and I made one yesterday that was so good. No real recipe but I made the same all butter crust from The Book On Pie that I’ve been using. I made enough for a double crust.
For the filling, I started with butter, added chopped onions, celery, potatoes, carrots. I intended to put green peas in there but I forgot to add them. I sauteed the veggies til the carrots were somewhat tender. Then I sprinkled a couple of tablespoons of flour over the veggies, cooked the flour til it was brown enough to have a toasted flavor. Then I poured the broth from the jar of chicken into the skillet, let it simmer a bit, then added about 3/4 cup of cream.
Having the home canned chicken made this project a breeze. It was so quick to shred the chicken just using my fingers.
I added chopped parsley, a bit of chopped rosemary and a sprinkle of dried thyme.
Poured it all into a pie shell and baked it at 400 for about 20 minutes, then reduced the temp to 350 for 20 minutes. The filling was done when I poured it in. I just needed the crusts to cook. The bottom crust was parbaked but the top one wasn’t.
Can you kinda see how flaky this crust is?
I am so impressed with Erin McDowell’s all “buttah” pie crust recipe. The crust on top of the pot pie isn’t scorched. There was an egg wash on there to make it get dark but it isn’t burned at all.
It was yummy! I can’t wait to have leftovers today!
I cooked the filling in a cast iron skillet that Chad had reseasoned for me. After making that sauce, all I did was wipe it out with a paper towel.
I love cooking in cast iron!
Valerie Zagami says
Beautiful!
Dottie Newkirk says
Yummy!
Joyce says
I never cared much for chicken pot pie (I think it was the peas…yuck!), but yours looks really good. Now I’m hungry for homemade chicken pot pie… 🙂
JustGail says
Yum! DH has been buying chicken pot pies at the grocery deli, and they are pretty tasty but sort of expensive. Then again, I’m not doing the work or cleaning up. What I *have* been thinking is I wish they’d make other versions. Maybe I’ll try this with beef or pork roast next time I have those left overs.
Carolyn says
Ooooh…that looks amazing! I think I would come help you unpack so I could share a slice! Of course, I might have to drive away with a car full of yarn and fabric if I did! 😉
Judy Laquidara says
Come! And stay at least a week! 🙂
Dorothy Moore says
Looks delish. You have inspired me to try this.. Thanks.
Sara Fridley says
Sounds and looks delicious! I gave my bigger cast iron pans to my son-in-law as I have trouble lifting them anymore with “old” arthritic hands. He was using them on Thanksgiving and commented again how much they both love cooking with them. One was actually my dad’s. I did keep my smaller pan however. Cast iron is just the best.
Linda Ann Enneking says
Your pie looks delicious. I am jealous of your cast iron skillet. I have several, the two I use most both need to be reseasoned. The inside surfaces are nice and smooth, but the outside of one needs work to remove many years’ worth of baked on gunk. It’s going to take a lot of elbow grease to get it looking as good as yours.
Stephani in N. TX says
My most recent move yielded a gas fireplace and a gas stove. No more glass. Yay! I could actually use a cast iron pan now. Crust and pot pie look delicious.
Judy Laquidara says
Lucky you!
Becky Rhodes says
I love chicken pot pie and yours looks delicious. I will search for your info on canning the chicken. That sounds like a better solution than having so many things in the freezer. In case the power goes out. And the crust is as important as delicious chicken. I love reading about your cooking adventures.
Judy Laquidara says
Yes, the freezer is my last resort when preserving food.
Phyllis says
In our area, we eat Moravian chicken pie. It is much like yours, but has no vegetables and only spices are usually salt and pepper.
I like both kinds, but Moravian may be my favorite.
Nelle Coursey says
This looks really yummy!!
Nelle Coursey says
This looks yummy!!
Rebecca says
Oh, yummy looking! I may actually think about making my own pie pastry. The video in the link is “only” 25 minutes, instead of the hour-long you first watched.
Judy Laquidara says
The other one is worth watching though.
Laura says
Have watched the longer pie crust video, just haven’t followed through with practicing doing it yet. What I’ve recently started doing for chicken pot pie is adding peas and carrots to “Crack Chicken” after the shredding step for the chicken then letting the Instant Pot simmer everything together for about 15 mins to cook the carrots. So far I’ve used the two per package already made pie crusts (blush) but will venture into attempting Erin’s recipe soon. I’ve found a source for 6″ pot pie sized aluminum pans, and after making a number of that size I freeze them and then use the vacuum sealer. Being solo means only needing smaller portions of everything on hand and these chicken pot pies are like gold in my freezer.
Judy Laquidara says
I love Crack Chicken but Vince complains about the amount of salt in it so I haven’t made it lately. I need to try it again and see if he has the same complaint.
Margie Crewse says
Have never commented on your blog before but have been reading it for years. have to say that yesterday we fixed an extra large beef roast (just the 2 of us) with all the fixings so that today I can fix beef pot pies for the freezer. Must be the season for pot pies! I also knit, nothing large. Right now it’s socks when I’m not working on some cross stitch Christmas ornaments to go in with some cards. Stay safe!
Judy Laquidara says
I don’t know if I’ve ever had beef pot pie but what a great way to use leftover roast beef. I’m going to search for a recipe and make one soon. Thanks for the idea.