Chicken Pot Pie
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Chicken Pot Pie

Course: DinnerCuisine: EnglandDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

I like the idea that Sing a Song of Sixpence, a Pocket full of rye, 4 and 20 blackbirds baked in a pie may have been used by Blackbeard as pyrate code and I suspect he likely loved the pie as well. Pot pies are quick, convenient and can be made ahead and refrigerated for a day or two or frozen for up to 3 months. Made with chicken, beef or lamb and a variety of vegetables smothered in a thick gravy and topped with a buttery crust they are perfect for this time of year when we long for comfort foods. There are 2 ways to do a pot pie: in a clay or glass deep baking dish with a crust top or in a pie plate with a double crust. I prefer the one crust version myself, but, if you are making individual one or two serving pies the two crust works best.

Ingredients

  • 1 cup potato, diced

  • 1 cup onion, diced

  • 1 cup celery, diced

  • 1 cup carrot, diced

  • 1/3 cup melted margarine

  • 1/2 cup all-purpose flour

  • 2 cups chicken broth

  • 1 cup half-and-half

  • 1 tsp salt

  • 1/4 tsp pepper

  • 4 cups chicken, cooked and chopped

  • pie crust recipe for Pate Brisee

Directions

  • Preheat oven to 400°F. 
  • Saute onion, celery, carrots and potatoes in butter for 10 minutes.
  • Add flour to sauteed mixture, stirring well.
  • Cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper; add chicken and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shell..
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Notes

  • Pot pie ingredients are interchangeable. Try beef, rabbit or venison, and various vegetables for your pies.

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