Everybody loves a good crispy-crusted Chicken Pot Pie. But unfortunately, most of them you buy at the grocery store are either under stuffed or runny and watery or way too salty. That’s why there’s no pot pie like a homemade pot pie. . .but you got to have a good recipe, I think. Enter this here recipe! It’s a rich and creamy filling, chock full of chicken chunks and seasoned veggies, and topped with a crunchy-crispy crust. You need to try this one, like, tonight!
4 tablespoons quality peanut or corn oil
3 cups mixed chopped vegetables, like onions, celery, bell pepper, garlic, button or Crimini mushrooms, water chestnuts, broccoli spears, frozen peas and carrots, frozen corn, and pre-boiled, small-dice, B-size creamer potatoes.
Seasonings such as salt, pepper, thyme, oregano, basil, Frank Davis Poultry Seasoning, parsley, and green onion tops
1/3 cup butter
1/3 cup all purpose flour
1/2 cup concentrated chicken stock
1 cup whole milk as needed
1 can cream of chicken soup
1 pound store-roasted chicken, skinned and cut into medium-dice pieces
1 double refrigerator pie crust
1/4 stick melted butter
Step No. One—Sauté the Vegetables and Seasonings:
First off, heat the peanut or corn oil in a heavy skillet (I love my cast iron for this!) over medium high heat. Then, add the vegetables, spices, and seasonings and sauté them until they become soft. When they’re done, remove the mixture from the heat and set it aside for a while.
Step No. Two—Make the Pot Pie Filling:
At this point take a 4 quart non-stick-lined Dutch oven or saucepan, melt down the butter, and whisk in the flour until the mix is smooth. Now, still using the whisk, whip in the chicken stock and the milk, along with the creamed soup, and cook this slowly over a medium-low heat, whisking constantly until the makeshift roux thickens.
At this stage, it’s time to turn off the fire, remove the pot from the stove, and fold in the vegetables and the diced chicken. Then while the filling is cooling down a bit, thinly roll out the first pie crust and set it in place in a Pyrex or ceramic pie pan. I suggest you also roll out the top pie crust at this time and set it aside momentarily. Then when the crusts are ready to use and the mixture is uniformly combined, transfer the filling over into the bottom pie crust.
Step No. Three—Bake the Pot Pie:
Finally, cover the pie and the pot pie filling with the top crust, seal the edges together using the tines of a dinner fork, cut several 1-inch slits in the top crust so that steam can escape while the pot pie cooks, and liberally brush the top crust with the melted butter.
All that’s left now is to bake the finished pie in a preheated 375-degree oven for about 45 minutes or until the top crust is a heavenly golden brown.
I suggest you serve the pie piping hot straight from the oven with a chilled Caesar-style tossed green salad liberally sprinkled with fresh-ground black pepper, grated Romano Pecorino cheese, and a garnish of garlic croutons. Extra virgin olive oil and a scant splash of red wine vinegar make for a suitable pre-tossed dressing.
1. Yes…you can buy and use one of the roasted chickens you now find available in many supermarkets. Oh—be sure to use the drippings that come in the packaging.
2. The vegetables can be either fresh or frozen. If you decide on using frozen, defrost them before putting them into the pie.
3. “Store roasted chickens” are the cooked chickens you find in the grocery stores that have been roasted in-house.
4. You can add or omit whichever vegetables you want or don’t want in your pot pie. The creativity is totally up to you. There is no right or wrong.
5. It’s not necessary to use all of the milk. You don’t want the filling to turn out “soupy.” So adjust the quantity to your tastes.
6. Additional salt and black pepper may be added—if needed—just before the filling goes into the bottom crust. Just be cautious to taste before you add.