I have loved chicken pot pie since childhood. The recipe I'm sharing here is one of my favorites.
A Favorite Meal From Childhood
The recipe I'm sharing here is one of my favorites. I have loved chicken pot pie since childhood, though I actually grew up eating the frozen kind. I thought of it as a special treat.
Frozen pot pie as a special treat? Hmmm . . . that doesn't sound right, does it?
However, I grew up on a farm, and my mother grew almost everything we ate—and I do mean everything, even the chickens. We rarely ate any type of convenience food. We ate strictly organic farm-to-table food, like the hipsters do now. Only then we merely called it food.
We had raw milk from our cow, corn straight from the stalk, radishes pulled fresh from the dirt, tomatoes off the vine. I would call that paradise now. But when I was a little girl, what I sometimes craved was the more exotic frozen crap from the grocery store.
When my daddy sometimes hauled cattle for sale at an auction on Thursdays, he didn't return until well after suppertime. On those nights my mama would bake frozen pot pies for us. Daddy didn't eat that kind of stuff, so it was a treat just for the two of us.
She baked the pies and we ate them in the living room while we watched That Girl, starring Marlo Thomas. Good memories, and pretty good frozen pies.
Searching for the Perfect Recipe
When I grew up, I tried to re-create those special times with Mama. I bought frozen pot pies many times and baked them for myself and my kids.
However, as time passed, the quality of the pies seemed to diminish. The little lumps of chicken didn't seem quite right to me. The higher quality pies were out of my price range since I am a frugal cook who likes to get at least three meals from one chicken!
So I started experimenting with recipes. I tried chicken mixed with cream of chicken soup and mixed vegetables and topped with various types of biscuits. I tried the same concoction topped with pie crust. I tried making my own crusts and using pie crust mixes.
Read More From Delishably
None on my experiments ever quite matched my memory of the pies shared with Mama. I finally discovered that it was the sauce that wasn't quite right, and that it did indeed need a flaky crust on top and bottom.
So I searched for a recipe that had the "just right" sauce. This is it...
Five Star Recipe
Prep and Cook Time
|Prep time||Cook time||Ready in||Yields|
4 to 6 servings
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/3 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups cooked chicken, chopped
- 1 (10-oz.) package frozen peas and carrots
- 1 (15-oz.) package refrigerated pie crusts, softened as directed on package
Note About the Pan
You can use either a deep-dish pie pan or a 9x13 casserole dish to bake this pie.
- If you use a 9x13 pan, you will need to roll your bottom pie crust into a 13-inch square. Your top crust will need to be rolled into an 11-inch square.
- If you are using a round deep-dish pie pan, you can roll or stretch the prepared crust to cover the side of the dish to the rim.
Step 1: Prepare the Pie Filling
- In a medium-sized saucepan, melt the butter over medium heat.
- Stir in flour, onion, salt and pepper.
- Cook, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in the broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in the chicken, peas and carrots. Remove from heat.
Step 2: Prepare the Crusts, Fill, and Bake
- Roll one pie crust into a 13-inch square; or, if using a deep pie pan, stretch crust to cover the bottom and sides to rim of pan. Ease crust into an ungreased baking dish.
- Pour the chicken mixture into the crust-lined dish.
- Roll the remaining pie crust into an 11-inch square. Place this crust over the chicken mixture. Turn the crust edges under or flute.
- Bake at 425 degrees about 35 minutes or until golden brown.