Chicken Pot Pie

As a kid, I thought chicken pot pie was a wretched sort of lunch that came out of a cardboard box and took waaaay too long to bake. It was something I was not interested in trying. About a year ago, a friend shared her great-grandmother’s 100 year-old recipe called, simply, ‘chicken pie’. I gave it a whirl. (On a winter day much like this one.) It was wonderfully warm & thick & gooey & crusty & the absolute epitome of comfort food. I was sold.

Now, great-grandmother’s was good. Really good, in fact. But, it had no veggies and called for a couple of cans of cream of mushroom soup; (Did Campbell’s even exist 100 years ago? Hum, I’ll Google that later…) And canned soup is weird to me (I don’t like how it comes out as a whole, big canned-shape glob and somehow retains the ridges), and I like to sneak in some carrots where I can, so I tampered with the recipe. This is the result.

May you never buy another cardboard box chicken pot pie for the rest of your life. (Unless, of course, you like the cardboard box chicken pot pie. I understand, I will never give up my fondness for a big bag of Funyuns. So, let’s call it even.)

Chicken Pot Pie

2 large bone-in chicken breasts

4 sprigs thyme

salt & pepper

2 onions, chopped

2 stalks celery, diced

2 carrots, diced

8 oz. sliced mushrooms

2 cloves garlic, minced

4 Tbs. butter

1/4 cup flour

2 cups chicken stock

2 bouillon cubes

1/4 cup cream

2 prepared pie crusts

Season chicken with thyme, salt, & pepper. Assemble carrots, 1 of the diced onions, celery, mushrooms, & garlic in crock pot. Add chicken broth & cover. Cook on low for at least 6 hours. You also have the option of roasting the chicken & vegetables; Assemble the same ingredients in a roasting pan, except only add 1/2 cup of broth (you’ll add the remaining 1 1/2 cups of broth to the flour mixture later), drizzle with olive oil & bake at 375° for 45 minutes.

Dice chicken.

Dissolve bouillon in heated chicken stock.

Melt butter & saute remaining diced onion until tender & translucent.

Add flour & cook 2 minutes.

Pour chicken stock into flour mixture & stir until thickened.

Add diced chicken & cooked vegetables. Take off heat.

Pour in cream and adjust seasoning to taste.

Place pie crust in pie dish. Pour creamy chicken mixture into crust. Cover with 2nd crust and crimp edges to seal. Cut vents in the top. Brush with egg wash (1 beaten egg)

Bake @ 375° for 1 hour.


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