Chicken Pot pie – Recipe
I love home cooked meals. I think that my little family has gotten so used to home cooking that going out to eat is both a gamble and a break in the bank. We have such sensitive stomachs and food allergies that I have no other option than to cook all of our food at home. I actually don’t mind cooking everything, in fact I have learned how to make some pretty good foods at home with allergenic options like low sodium, low sugar, low spices, even dairy and gluten free.
So today I am going to share one of our household favorites to make at home. Chicken pot pie.
It is so filling that it feeds the whole family and we always end up having leftovers.
First I need to direct you to my pie crust 101 post here:
That will explain step by step on how to execute your pie crust making. Although for chicken pot pie I use a biscuit recipe here and make into a crust here:
once you get to the step to rolling out your biscuit dough and about to fold and cut into biscuits, stop there. And follow the pie crust 101 rolling out directions and filling is as easy as 1, 2, 3.
For chicken pot pie you will need the following ingredients:
- 1 ½ cup Diced chicken breasts cooked
- Veggie medley steamed
- ½ cup Milk (dairy free optional, can use almond milk or coconut here)
- 2 tbs Butter (vegan option use coconut oil or vegetable shortening)
- 2-3 tbs Corn Starch
- paprika, salt, pepper and marjoram, garlic (optional)
- ¼ cup Thinly Sliced Celery
- ¼ cup Thinly Sliced Onion
- Biscuit Pie Crust ( see photo for recipe)
- 1 egg (well beaten)
- First you need to make your biscuit pie crust, using the photo recipe above; assemble your ingredients and make a dough. Cut your dough in half and roll half out. Butter a pie pan and flour it, place your rolled out dough into the pan as shown here.
- Assemble your ingredients. If your steaming your veggies beforehand, have them ready. Have your diced cooked chicken breasts ready also. Take your sliced onion and celery and start caramelizing them in a small saucepan as this is where you make your roux.
- Making the roux. I will post some helpful roux links after the recipe instructions. For if you have never made one before its a delicate balance of fat and milk and a thickening agent that makes the gravy that you expect to find in a regular chicken pot pie.
- For a dairy free roux- add veggie shortening, with generous amounts of salt and pepper into your caramelized onion and celery saucepan. Melt until liquid. Add dairy free milk and slowly whisk in corn starch as the mix slowly thickens take it off heat. Add sprinkle of marjoram. And sprinkle of paprika. Add Garlic if using some.
- For regular roux- add butter to pan with onions and celery, add salt pepper and paprika, garlic,when butter is melted add milk and whisk in corn starch until desired thickness. Sprinkle Marjoram on top.
- The longer you wait to add your roux to your pie, the thicker it will get.
4. Assemble your pie. First add the diced chicken to your pie. Then add your steamed veggies. Then you will carefully pour your thick roux over everything inside the pie and add your top half of pie crust.
5. Brush your beaten egg over your top half of your pie, after you have secured the edges of the pie in a nice design and poked at least 1 hole in the top of the crust. Egg will give your chicken pot pie that hard crust and serves as a sort of tanning lotion for pie crusts.
6. Bake your pie at about 400 degrees in the oven until the top is golden brown and the juices of your roux are spilling out the top hole, about 30-45 min. Wait until the pie is cool, about 80 degrees to a laser reader and cut into it and serve.