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Homemade chicken pot pie

A bubbling chicken pot pie with a homemade crust will warm up dark nights.

By Kitchen Report / December 7, 2010

Homemade chicken potpie.

Kitchen Report

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I have never made a homemade chicken pot pie. Until now.

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Kendra Nordin

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Woah. I feel like I just got let in on some secret toward finding eternal happiness. This is encouraging, particularly at this time of year when it is completely dark by 5 p.m.

Chicken pot pie is one frozen food that I will admit to eating. Maybe it has some childhood nostalgia for me. My parents had busy careers and even though we enjoyed lots of home cooked meals, an upside down chicken pot pie straight from the mini aluminum pie tray with a slosh of applesauce on the side was one of my favorite dinners. It was one of the first things I got to make as kid all by myself, which means, I got to poke fork holes into the top of the frozen pastry and slide it into the oven. By the time I finished watching an episode of “Laverne & Shirley,” my dinner was ready.

My culinary standards have improved since then, but I still occasionally eat frozen pot pies because they are just so easy. Particularly if I’m coming home late and the cupboard is empty.

Then this cookbook turned up on my desk at work: “Simple Comforts” by Sur La Table.

This cute-looking cookbook has 50 recipes for all of those comfort foods everyone loves (apple pie, grilled cheese, chili, popovers, chocolate chip cookies). If you know a beginning cook, this might be a good starter for him or her.

The chicken pot pie recipe caught my eye right away. I have to say, even though the end result was delicious, the instructions were a little confusing and it took me two nights of trying to figure out what was going on before I mastered it. (I’ve rewritten the original recipe below.) To make it extra easy, you can buy a whole roasted chicken from the supermarket for the filling. If you are ambitious, you can roast the chicken yourself. Leftover bones and meat can be used to make chicken stock.

Don’t be intimidated by the length of the instructions, it will be totally worth it. Trust me.

With homemade applesauce on the side, dinner in front of the TV was a happy time that week! But by the fifth evening I had tired of it. So make sure you find someone to share the warmth if you decide to make this giant chicken potpie.

Homemade chicken pot pie

Serves 8

For the crust:
1/2 cup (1 stick) cold, unsalted butter, sliced
3 to 4 tablespoons cold water
1-1/4 cups all-purpose flour
1/4 teaspoon salt

For the filling:
6 tablespoons (3/4 stick) unsalted butter
1 cup diced onion
1/2 cup diced celery
6 tablespoons all-purpose flour
4 cups chicken stock or broth
1/2 cup peeled and diced carrot
1 tablespoon olive oil
10 ounces sliced mushrooms
1 lb. cooked chicken meat, diced
1 cup frozen peas
1 tablespoon chopped fresh chives
1-1/2 tablespoons fresh Italian parsley, finely chopped
1-1/2 teaspoons fresh thyme, finely chopped
Salt and pepper, to taste

1 large egg yolk
2 tablespoons milk or cream

9-inch pie pan

To make the dough:
Place the butter pieces in a bowl and freeze for at least 20 minutes. Chill the water in a measuring cup until needed.

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