There are not many dishes more classic than chicken pot pie. Sure it’s an American favorite in restaurants and home kitchens all over the country, but did you know that it has been around for a while quite a while?
Even during the time of the Roman Empire, some form of pot pie was served. Often live birds were baked in pies. This tradition continued through the centuries and could be the inspiration for the nursery rhyme, “Sing a Song of Sixpence”,
In the 1500s, the English would eat just about any kind of meat in pie form. This included wild game, pork and lamb. They also were not opposed to cooking live birds in their pies as well.
Today, of course, our pot pies are much more civilized than that, for lack of a better term. Pot pies can contain just about any meat, but typically chicken or turkey is used along with the occasional sublime lobster pot pie.
Pot pies are versatile because they can contain any veggies you choose. Be creative and use the ones your family likes best. This dish is a great way to sneak a few extra veggies into your kids; diet or a way to introduce new vegetables.
To make prep even easier, use a rotisserie chicken from the deli at Reasor’s or many other grocery stores.
Easy Chicken Pot Pie
Top Crust
- 1 1/2 cups flour
- 3/4 teaspoon salt
- 1/2 cup shortening
- 5-6 tablespoons water
Filling
- 1/4 cup butter
- 1/2 cup finely chopped yellow onion
- 1/4 finely chopped celery
- 2 carrots, scraped and finely chopped
- 1 small red bell pepper, seeded and finely chopped
- 1 potato that has been cut into ¼ inch cubes and blanched for 1 minute
- Salt and pepper
- 3 tablespoons flour
- 2 1/2 cups low sodium chicken broth
- 1 cup milk or half and half
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1 egg
- 1 tablespoon water
Directions
For crust:
In a large bowl, mix together flour and salt. Using a pastry blender or two forks, work shortening into flour mixture until it resembles coarse meal. Add water, one tablespoon at a time until the dough is able to be formed into a disc. Wrap in plastic and chill while preparing the filling.
For filling:
In a Dutch oven or other large pan, melt butter over medium heat. Add onion, celery, carrots and bell pepper. Sauté until softened, about 3 minutes. Stir in flour and let cook for another minute or so.
Whisk in the broth and milk. Bring to a simmer; cook for another minute or so until thickened and bubbly.
Add the blanched potato, chicken, peas and corn to the sauce.
Assemble pot pie
Preheat oven to 400. Lightly grease a 10 inch pie pan.
Pour the hot filling into the pan.
On a lightly floured surface, roll dough into a 1/8’ circle large enough to fit into pan. Gently lay the dough over the chicken mixture; crimp edges.
Mix together the egg and water. Brush over crust. Make a few vent slits in top of crust.
Bake for 40-45 minutes until golden brown on top.
Makes 4-6 servings
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