“Pot Pie!” he shouted with enthusiasm.
Seriously, what two year old actually asks for pot pie? My husband and I had a good laugh about it, and then celebrated Colin’s birth by eating birthday pot pie and cake.
Chicken pot pie has been Colin’s favorite food since then. I really can’t blame him. The sweet sizzling onions mingling with homemade pie dough turning golden in the oven smells like home.
Chicken Pot Pie
- 3-4 chickens breasts, cubed
- 3-4 peeled and sliced carrots
- A handful or two of frozen peas
- 2-3 chopped stalks of celery
- A handful of diced potatoes (I only add these occasionally)
- A handful of frozen corn
- 1/2 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 1/4 tsp thyme (If you use fresh thyme, add more than 1/4 tsp)
- 2 cups chicken broth
- 2/3 cup milk (2% or whole milk works best)
Pot pie is a very forgiving recipe. It’s one of those dishes that you rarely need to measure out ingredients – just stick in a little of this and a little of that until it looks and smells right.
1. Preheat the oven to 425 degrees. Spray a pie pan with non-stick cooking spray.
2. Combine the chicken and vegetables (except the onions) in a saucepan. Add chicken broth or water to cover and boil for 10-15 minutes. Drain and set aside.
3. Cook the onions in butter over medium heat until translucent and soft. Whisk in flour, salt, pepper, celery seed, and thyme. Slowly whisk in chicken broth and milk. Simmer gravy over medium-low heat until thick and creamy.
4. Place the chicken and vegetables on top of the bottom pie crust. Pour the hot gravy over the chicken and vegetables.
5. Cover the pie with the top crust. Seal the edges (I don’t do anything fancy – I just press it with a fork). Slice away excess dough. Cut a few slits in the top of the pie to allow the steam to escape.
6. Bake for 30-40 minutes until the pie crust is golden and the gravy is bubbling. Eat and enjoy.
Pie Dough by Martha Stewart
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, chilled, and cut into small pieces
- 1/4 to 1/2 cup ice water
NOTE: This can be made in a food processor.
1. Combine the flour, salt and sugar.
4. Divide dough into two equal balls. Flatten each ball into a disk, wrap, and chill at least 1 hour in the refrigerator. The dough may be stored, frozen, up to 1 month.
I usually bake the bottom crust for 5-7 minutes before putting the chicken and vegetables on top of it. I don’t own pie weights, so I just stick a piece of parchment paper on top of the dough and pour some beans into it. The beans weigh down the dough so that it bakes flat (otherwise, it would bubble).
Simply wash beets and roughly peel them (leave a little skin on, is what I mean). Next, chop them, put them in a bowl, and stir in olive oil, sea salt, and freshly ground pepper. Place the beets on a parchment lined pan and roast for about 45 minutes at 425 degrees. Beets take a while to roast, so be sure to put them into the oven before the pot pie.
Oh, and be warned. After cutting beets, it may look like there was a horrific crime committed in your kitchen.