Chicken pie has got to be one of the ultimate comfort foods, right? I have tons of foods I consider comfort foods, but chicken pot pie is certainly in the top 10! It can a be a little time consuming, but there are plenty of ways to cut corners if you need to.
I started by boiling my chicken with carrots, onions, celery, minced garlic and spices.
I love it when the liquid reduces and you get that rich, tasty flavor! Remove your liquid and separate out all your chicken and veggies.
Next up the roux. You can skip this and add in condensed soup, but this is so much better!
I like a medium roux, so I cook it a few minutes until is kind of a golden color.
To it, add in milk. Stir constantly, to prevent lumps.
Then add back in the chicken stock as well. Stir and let it continue to cook until it is thickened.
Add back in the chicken and veggies. Let this cook for several minutes until the veggie have started to soften a touch. They will continue to cook when you bake the pie as well.
You can add more milk if you choose. My husband is southern and loves a thick sauce, so I have gotten in the habit of making things a little more thick than I used to!
I generally like to add in peas as well, but I didn’t have any, so they got left out this time! Now, set it aside to cool slightly. This can also be made earlier in the day or even a day or 2 ahead.
Roll dough out to a good sized circle, slightly larger than the pie plate. About 1 1/2-2 inches large all the way around.
Fill with the chicken pie filling.
I cut some quick circles for vent holes. Look at how off centered those holes are. hah! You can do the top however you choose.
Spread across the top, and crimp edges.
Brush with an egg wash.
Bake until golden brown.
Look at that flaky, flavorful goodness!!
I wish you could smell this. It was heaven.
Now, plenty of people prefer chicken thighs, if you do, by all means use them in place of the chicken breasts I used.
Chicken Pot Pie
- 3 chicken breasts You can also use a whole chicken or chicken thighs if you prefer.
- 12 cups water
- 1 large onion, chopped
- 1 cup carrots, rough chopped
- 1 cup celery, chopped
- 2 tablespoons minced garlic
- 2 bay leaves
- 1/2 teaspoon thyme
- 1 tablespoon salt
- 1 cup onions, finely chopped
- 1 cup carrots, small dice
- 1 cup celery, small dice
- 1 cup peas optional. I didn't have them, but would have used them if I did.
- 1/2 cup olive oil
- 3/4 cup flour
- 1 cup milk
- Add water, chicken, rough chop onions, celery, carrots, garlic,thyme and bay leaves and salt. Boil over medium high heat until chicken is tender and easy to break apart. The stock will reduce, you want this. The reduction is where you get so much flavor. You don't really want more than 6-8 cups of stock left. Now, everyone's medium high heat is different, I can't gauge how much reduction you will have. You may need to add more water if too much reduces. Remove chicken and shred in large chunks. Strain all the veggies out. Some people reuse these, if you want to you can, I prefer to add fresh back in. Remove stock from pan and pour into a bowl, straining if you aren't reusing veggies. Set aside. If you are adding in fresh veggies, add them to the bowl now, you want them to start cooking. The fresh veggies are the ones you have cut in small dice. Once stock is removed from pan, return pan to medium heat. Add oil and flour. Stir constantly (I like to use a whisk). You want to cook the flour taste out. This takes just a few minutes. I cooked mine for about 6 minutes. Slowly pour in milk while mixing constantly. Once the milk is added, add in about 4 cups stock. Cook, stirring constantly for several minutes. Check it now for thickness. I married a southern man and he loves his sauces and gravy THICK! I'm sure you can tell from the photos. If you need to add in more stock, do it. Adjust salt and pepper now. Once it is to consistency you want, add in chicken and peas. Mix it with a spatula, careful not to break up the chicken. I like to set mine aside to cool. This can easily be done a day or several ahead of time. It saves time the day of. Now, to bake. Preheat oven to 375 degrees. Roll bottom pie crust, making sure to roll it large enough to have an 1 1/2-2 inch overhang. Fill with the prepared filling. Roll top crust. You can choose how you want to do this, but make sure and create vent holes of some sort. You definitely need it for chicken pot pie. Cook until the crust is a golden brown and filling is bubbling. Slice and serve it warm. It also makes great leftovers, so count yourself lucky if you have them!