Strangest winter ever! Here we are in Minneapolis with no snow and temperatures hovering around 30ºF. Usually at this time of year we are in a deep freeze under many feet of snow. Last week the weather people all predicted a huge snowfall, but not a flake fell here in the Twin Cities. It’s kind of disconcerting. And as the temperatures are strangely warm, work has been even busier than usual. I need me some comfort food! I need some Chicken Pot Pie!
Anyone that knows me know that I’ll pick savory over sweet every time. And that is saying a lot given my severe chocolate addiction and my recent obsession with gummy worms-and no, I am not pregnant. Give me salty chips over candy. Eggs and potatoes over donuts. Mustard over Ketchup. So a savory Chicken Pot Pie is one of those dishes that makes my heart sing.
Tender carrots, chicken and peas in a herb-filled, creamy sauce. All under a flaky crust. Do I have your attention yet?
I have made a lot of pot pies in my time. When I first started, I used a “lightened up” version. Although good, chicken pot pie is comfort food. And comfort food calls for cream and butter. End of story. After all, if I wanted diet food, I’d have a salad (hmmm…not a terrible idea says my current pair of jeans).
Bonus: my kids also love this dish. We fight over the leftovers-which is why I’ve started eating the leftovers while they are at school. Genius, right?
You should probably save the picture below to your favorite Pinterest Board, because you’re going to want to be able to find this one later. Promise.
Do you need a recipe for pie crust? This is the one I use, from Homemade Pantry by Alana Chernilla. I usually double the recipe (making enough for 4 pie crusts). I then wrap the discs of dough individually and freeze them. When I decide to make Chicken Pot Pie, I thaw one of these discs in the refrigerator the day ahead of time-super easy! Pie Crusts not your thing? Never fear, the grocery store has plenty of refrigerated pie crusts that will work just fine.
Chicken Pot Pie
- Pie Crust homemade or store bought
- 1/2 cup 1 stick butter
- 2 cups red potato diced (about 4 medium potatoes)
- 1 cup onion finely chopped (about 1 medium onion)
- 1 cup carrot finely chopped (about 3 carrots)
- 1/2 cup celery finely chopped (about 2 stalks)
- 1/3 cup all purpose flour
- 1 cup peas
- 3 cups cooked chicken chopped
- 1/2 cup white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh sage chopped
- 1 teaspoon fresh thyme leaves removed from stems
- 1 teaspoon fresh rosemary leaves chopped
- 1 1/2 teaspoons salt
- ½ teaspoon pepper
Preheat oven to 400ºF.
In a large skillet, heat the butter over medium high heat.
Add red potato, onion, carrot, and celery and sauté for 5 minutes.
Add flour, chicken and peas and stir well to coat vegetables. Sauté an additional 5 minutes.
Add wine to skillet and deglaze, cooking off the alcohol for approximately 2 minutes.
Add chicken stock and cook until thickened, approximately 10 minutes.
Add cream and simmer an additional 10 minutes, allowing filling to thicken.
While filling is simmering, roll out pie crust approximately 1-2 inches past the edge of your chosen vessel.
When filling has become thick and bubbly, add herbs, salt and pepper. Taste and adjust as needed.
Pour the filling into your desired vessel (deep pie plate, cast iron skillet, 2 quart casserole, individual bowls).
Cover with pie crust.
Using a fork, place several holes in the top of the crust.
Bake at 400ºF for 20-25 minutes or until crust is browned and filling is bubbling.
And as a final giggle, here is an early version of this pot pie (see I make it in a different vessel every time!). Note the fun leaves I made out of excess pie dough. If you want to see some truly amazing dough art/food art, take a minute and head to my friend Renee’s blog: Kudos Kitchen by Renee. Look around her site, she has some really fun and inventive dough “decorations”.