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Chicken pot pie is one of those comfort foods that once in your head, you can’t stop dreaming of until it hits your taste buds!!
I’m not sure if it’s the rich gravy, flaky pie crust, or the wholesome filling array of vegetables, chicken and potatoes that leave you with the feeling of complete satisfaction! What I do know is that once you’ve mastered this amazing comfort food, it quickly becomes a family favorite!
I have come a long way since first attempting this masterpiece!! And with a few years of altering ingredients, I am finally pretty pleased with calling this my own version of homemade pot pie.
I cannot stress enough that though it’s quite a few steps and does take a bit of food prep, the results are well worth all the effort!! Do your best not to skimp on the ingredients or skip steps. And because this recipe is best with dark chicken meat, it’s always better to prepare the chicken separately. This recipe calls for chicken quarters, but you can also use a chicken rotisserie and pull apart the meat ahead of time.
4 chicken leg quarters
2 stalks of celery
10 baby carrots
1 medium red onion
5 red potatoes
1 small bag of steam ready frozen peas
1 box of chicken stock
Half a pint of heavy whipping cream
1 stick of butter
1/2 cup of flour
*6 sprigs of fresh thyme ( I grow mine outside year around.. I put thyme in most EVERYTHING)
Fresh parsley chopped up (about a quarter cup)
salt, pepper and a dash of Cayenne
3 boxes of Pillsbury pie crusts, cold but not frozen
Season your quarters with salt pepper and Italian seasoning, add 1/3 of the chicken stock to your roasting pan, and cover tightly with foil. I cook mine at 375 for 50 min, so they are very moist.
While the quarters are cooking, cut the potatoes into small pieces, and boil until they are soft, about 15 min or so.
In the pot, you’re going to make the filling in, add a stick of butter until melted and begin to cook your carrots, chopped celery, and chopped onion until it’s translucent over medium heat. You don’t want your butter to burn.
Add the cooked and drained potatoes to the pot and slowly start adding your flour, stirring well, over medium heat to begin creating a rue.
(Here’s a side tip I just recently learned from Bobby Flay.. For the best consistency to rue, your flour and butter equivalent should always be equal parts!)
Once your flour is well mixed with butter and vegetables, then add the remainder of the chicken stock, slowly stirring until it begins to boil and thicken up some.
Again, you should be on medium heat.
Now start adding in your heavy whipping cream and stir constantly until you’ve got a thick soup like consistency.
Add in the pulled apart chicken. Now add thyme, parsley and a dash of cayenne pepper along with the frozen peas. Stir well and turn the heat to low.
Note: all this can be half-ed if you’re just making one pot pie in a regular dish and cutting all the pie crusts to size for my ramekins was what seemed the most time-consuming.. next time I will cut them the night before or just do a basic pie dish pot pie.
Lightly brush the outside of either your pie dish or ramekins with a basic egg wash. It’s important that the edges stick and your crust doesn’t sink in while baking it.Place one crust inside the dish or bowl, lining them with the crust.
Fill each one with a chicken/veggie mixture.
Place another pie crust on top of each one.
Pinch all the way around so that the inside pie crust and the top ones meet. Seal together by pressing with a fork around the entire pie.
Brush each pie with the egg wash so that you have a nice golden brown finish.
Sprinkle a little salt and pepper on each top for flavor to your crust. Make a small slit in the center to allow heat to escape.
(The slit is also IMPORTANT for your pies not to overflow and the tops of your crusts split.)
Put on a cookie sheet because these puppies are HEAVY when coming out of the oven and sometimes you might get a bit of a leak of filling if one isn’t sealed well.
Bake at 395 for 20-25 min, or until your tops are golden brown.