Old Timey Chicken Pot Pie
From keni 12 years ago
- ~1 hour to make
- Serves 6
This is the way this classic dish has been made in my family for generations. Very few "changes ups" over the years or from time to time. I always use my own chicken and stock, as in this recipe: Simple Cooked Chicken And Stock
Ingredients
- 2 pie crusts big enough for deep dish shopping list
- about 3 cups cooked chicken, cut up(mix up white and dark, if possible) shopping list
- 3 russet potatoes, diced small(I don't bother peeling) shopping list
- 2 carrots, diced small shopping list
- 1 medium yellow or green zucchini, diced small(no need to peel) shopping list
- about 1-1/2 cups frozen or fresh peas(uncooked) shopping list
- 1 egg beaten with about 1 T of water for egg wash shopping list
- cayenne pepper or paprika for top of crust shopping list
For Homemade Cream Soup Base
- 1 small onion, diced very small shopping list
- 1 celery stalk, diced very small shopping list
- 2 cloves garlic, minced shopping list
- 2T butter shopping list
- 1/4 cup flour shopping list
- 1/2 cup chicken stock shopping list
- 1/2 cup half and half or full fat milk shopping list
- couple dashes of hot sauce shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
For Homemade Cream Soup Base
- Using all ingredients listed under this section, above, follow these instructions to create your base, and, set aside. (add the hot sauce at the end of the recipe) Make It Yourself Condensed Cream Of Soups
- In medium sauce pan, add potatoes and carrots and cover with water. Bring just to a boil, reduce heat, and simmer for about 10 minutes or so, until just fork tender. Drain and set aside in large bowl.
- Add uncooked peas, squash and chicken to the carrots and potatoes and mix to combine.
- Add a lil more salt and pepper
- Add slightly cooled soup mix to the chicken and veggies and fold to combine well.
- Pour out into prepared bottom pie crust then top with remaining crust, making sure to seal/crimp the edges.
- Make about 4-6 small slits in top of pie crust.
- Brush with the egg wash.
- Sprinkle with cayenne or paprika.
- Bake in a 425 oven for about 35-45 minutes, until crust is golden brown.
- Let cool slightly, before serving. Filling will be VERY hot.
The Rating
Reviewed by 1 people-
This hit the spot! I was worried I didn't have enough filling, even after I put it in the crust but once it started cooking and bubbling inside, I could tell if I had put any more it would have been a huge mess in my oven! The liquid thickens up re...more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "