Thank you all so much for your feedback on my last post – as I’ve already announced on Twitter and Facebook, Pie Week is a go for the week of the 14th! I spent this past weekend up to my elbows in flour working on pie recipes (and loving every minute of it!), and I’m very excited to share them all with you next week. In the meantime though, I’ve been wanting to share this recipe for from-scratch chicken pot pie, since it’s one of my very favorite fall meals. It’s hearty, it’s full of vegetables, and since you won’t find any cream of chicken soup here, it’s lacking all of the preservatives and other ingredients I’m not entirely sure how to pronounce that you’d find in the frozen grocery store version. This homemade version also freezes very well, so go ahead and double the recipe and freeze one for later. Enjoy!
For the pie crust:
- 1 1/2 cups flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup vegetable shortening
- 1/2 stick butter, cut into 1″ pieces
- 1/4 cup ice water
For the filling:
- 2 carrots, peeled and sliced
- 1 cup peas
- 2 stalks celery, diced
- 2 potatoes or 1 sweet potato, cubed
- 1 pound boneless, skinless chicken or turkey breast
- 1/2 tsp salt
- 1/4 tsp fresh pepper
- Fresh sage, thyme, and basil, to taste
- 1 (15 ounce) can chicken broth
- 1/4 cup white cooking wine
- 3 Tbsp butter
- 1/2 medium sweet onion, diced
- 1/3 cup flour
- 1/4 cup milk
To make the pie crust, whisk together the flour, salt, and baking powder in a medium bowl. Blend in the shortening and butter with a pastry blender.
Add the ice water and knead just until the dough comes together. Shape the dough into a ball and then wrap it in plastic wrap. Allow it to rest in the refrigerator for 30 minutes or up to 2 days.
In a dutch oven, combine the carrots, peas, celery, potatoes, chicken breasts, salt & pepper, herbs, broth, and wine.
Cover and bring to a boil over medium heat. Reduce the heat to low and then simmer 15-20 minutes or until the chicken is no longer pink in the center. Once the chicken has cooked and the vegetables are tender, remove the chicken and cut it into bite-sized pieces. Strain the stock from the vegetable mixture and set it aside; you’ll need it to make the sauce.
In a sauce pan over medium heat, melt the butter. Sauté the onions until translucent, and then stir in the flour.
Add in the milk and reserved stock. Cook until the sauce thickens, about 5-10 minutes.
Pour the sauce back into the dutch oven with the the vegetables and the chicken. Stir until the mixture is well-coated. Preheat the oven to 425 degrees, and transfer the filling to a 9″ deep dish pie pan.
Roll out the crust to cover the filling and place it over the top. Cut slits to allow steam to escape.
Bake 30-35 minutes or until the crust is golden brown. Let cool 10-15 minutes before serving.