At a time in life when you simply need to rely on routine, the meals I make for my family basically meet the following criteria:
- Kids love it
- Easy to deliver to others
- Good preservation
My old go-to recipes never fail. This Chicken Pot Pie is a classic and has more protein than your average recipe. To prevent the bottom from getting soggy, add the chicken and veggies first, then pour the gravy on top. If you’re feeling ambitious, you can make your own pie crust, but Pillsbury pie crust works just fine.
material
- 2 sheets of standard pie crust (1 for the bottom, 1 for the top)
- 1.5 pounds chicken (skinless, boneless breasts or thighs)
- 1/2 Vidalia onion, finely chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 cups chicken broth
- 1 beaten egg (for the egg wash)
- Optional: Garnish with a pinch of kosher salt and a sprig of fresh thyme or rosemary.
Instructions
- Place chicken, carrots, and celery in a large pot. Add enough water to cover chicken and vegetables and place over medium-high heat. Bring to a boil and simmer for 10 minutes. Remove from heat, drain, and set aside.
- Sauté the butter, onion, and garlic in a large frying pan over medium heat. Stir occasionally until the onion is translucent and the butter is lightly browned. Whisk in the flour, salt, black pepper, thyme, rosemary, chicken broth, and cream. Stir until there are no more flour clumps, then simmer over medium-low heat until thickened. I simmer for 10 minutes. I like a very thick gravy, so simmer longer if necessary. Taste and add more seasonings if desired. Remove from heat and set aside.
- Preheat oven to 425°F.
- Carefully place dough into a 9-inch pie dish that is 1.5 to 2 inches deep. Press dough into dish with fingers to ensure smooth consistency. Use a small, sharp knife or kitchen scissors to trim off any overhanging dough.
- Spoon chicken and vegetable mixture into crust. Scatter frozen peas on top. Pour gravy evenly.
- Cover the pie with the second sheet of pastry and trim off any excess. Press the pastry down with a fork to secure the edges. With a small, sharp knife, make several cuts in the top of the pastry to allow steam to escape. Use a pastry brush to brush the pastry and edges with the egg wash.
- Bake for 32-38 minutes or until the top of the pastry is golden brown. After baking for 20 minutes, be sure to cover the edges of the pastry with aluminum foil or use a pastry shield to prevent the edges from browning too much.
- Remove from oven and allow to cool for at least 10 minutes before serving. Leftovers are great – the filling will be thicker the next day. Reheat if desired. Leftovers will keep in the fridge for about a week.
