I have always loved chicken pot pie. Even when I was a young girl I thought it so comforting. I especially loved the gravy. When my children were very young I began to learn how to bake. I bravely made white and wheat bread, homemade cakes and pies. Most attempts turned out pretty badly. I remember once serving company homemade coconut cake it was so dry, all they could say was how much they admired me for trying. In time my efforts improved. I got to know the look and feel of bread and pie dough and mastered the cake batter. I made the chicken pot pie recipe in the Better Homes and Garden cookbook over and over again until I could make it pretty much perfect. My children have always loved it. To this day if I make a special dinner they ask for that pot pie. The crust is flakey and crispy. The filling heavenly, with the flavor of fresh sage and thyme baked into the chicken. The tender pieces of chicken, sweet carrot, baby potatoes, and a few fresh peas add even more flavor. I love the idea of making them individual just like the banquet pot pies my Mom used to buy. Only these are oh so much tastier.
I like to bake my chicken in chicken broth, sprinkled with fresh sage, thyme, kosher salt, and fresh cracked pepper. The broth keeps the chicken very tender and flavorful.
Chop the vegetables in a small dice. Keeping them the same size for even cooking.
Dice the chicken.
Add all of the cooked vegetables and chicken.
Pour the filling into the tins.
Put the crusts on top and egg wash and bake.
Time to enjoy!
Chicken Pot Pie
Homemade or store bough pie crust
3 cups chicken, diced
Good pinch of fresh thyme and sage, chopped
Kosher salt, to taste
Fresh cracked pepper, to taste
1 cup diced baby potatoes, yellow or red
2/3 cup carrots, diced
1/2 cup celery, diced
1 medium yellow onion, diced
¼ cup fresh or frozen peas
4 tablespoons butter
2 1/4 cups chicken stock or broth
¾ cup whole milk
1/3 cup of all-purpose flour
1/4 teaspoon ground sage
To prepare the chicken place the breasts into a baking dish add enough broth to generously coat the bottom, but not to cover the chicken. Sprinkle with fresh herbs, salt, and pepper. Bake 350 degree until the temperature reads 160 degrees. Rest chicken for 10 minutes. Boil the potatoes and carrots together until tender, strain and set aside. In a sauté pan melt the butter on medium heat. Add the onion, celery, salt, pepper, and ground sage. Be careful not to brown the onion. Cook until tender about 5 minutes. Add the flour to the pan stir with a whisk. Cook for 1-2 minutes. Add the broth while mixing with a whisk, and then add the milk and whisk to get smooth gravy. Cook until thick and bubbly. Add the chicken, potatoes, carrots, and peas. You may bake the pot pie in a 9 inch pie plate or individual tins. Pour the filling into the tins and top with your prepared dough. Cut a hole or slits in the crust to vent. Egg wash and bake at 400 degrees until golden brown and bubbling. I used only a top crust you may use top and bottom crust. You can also top with prepared puff pastry.
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