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–+ servings

Chicken Pot Pie

Teresa Ambra
This scrumptious Chicken Pot Pie is filled with carrots, peas, onions, garlic and mushrooms. This is southern comfort food at its finest! It's also terrific for family or company dinners. Recipe adapted from The Dove's Nest tea room in Waxahachie, Texas.
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Prep Time 1 hour
Cook Time 1 minute
Total Time 1 hour 1 minute
Course Chicken
Cuisine American
Servings 16

Ingredients
  

  • 1 whole chicken cooked and deboned
  • 4 cups water or chicken stock
  • 1 bay leaf
  • 1 clove garlic minced
  • 3 cups carrots thinly sliced
  • 2 cups potatoes peeled and cubed
  • 1 cup onion finely chopped
  • 1/2 cup sherry I omit this
  • 1 tbsp. fresh basil finely chopped or 1 tsp. dried basil
  • 1 cup mushrooms sliced
  • 2 cups green peas
  • 1/2 cup Land ‘O Lakes unsalted butter
  • 1/2 cup Gold Medal UNBLEACHED all-purpose flour
  • 2 cups whipping cream
  • 1 tsp. sea salt or kosher salt
  • 1/2 tsp. pepper
  • basic pie crust dough
  • 1 or 2 egg yolks beaten

Instructions
 

  • Rinse the chicken.
  • Boil the chicken in water with the bay leaf and garlic in a large stockpot until cooked through.
  • Remove the chicken from the stockpot, reserving the stock.
  • Let the chicken cool and then debone.
  • Add the carrots, potatoes, onion, (sherry if you are using this) to the reserved stock.
  • Cook over medium-high heat until the vegetables are tender.
  • Add the basil, mushrooms and peas.
  • Cook for 5 minutes longer.
  • Discard the bay leaf.
  • Melt butter in a medium saucepan.
  • Stir in the flour gradually.
  • Pour in the cream gradually, stirring until mixed.
  • Simmer until thickened, stirring constantly.
  • Add the cream mixture and chicken to the vegetables and broth, stirring well.
  • Simmer until mixture thickens.
  • Season with salt and pepper.
  • Roll out the pie pastry to a 1/8” thickness.
  • Place chicken mixture in two greased 9x13” casserole dishes.
  • Top each with pie crust. Cut a few slits in dough to vent steam.
  • Brush top with beaten egg yolk.
  • Bake at 350° for about 45 minutes or until browned and bubbly.
  • Makes two 9x13" casserole dishes.
  • Allow casseroles to rest about 5 minutes before cutting and serving.

Notes

NOTE: The Dove’s Nest serve this delicious chicken pot pie recipe in small flowerpots. Hence, the name “Flowerpot Chicken Pie.” NOTE: This recipe makes two 9x13" casseroles. If you prepare one in a foil pan you can freeze it before baking it and then have it ready for another time. Each casserole serves 8 large servings. NOTE: Check seasonings before placing pot pie filling into prepared pastry. You may want to double the seasonings. NOTE: To cut down on preparation time, you can use canned chicken and broth and pre-made pie crust. NOTE: Preparation time does not include time required to pre-cook chicken.
Recipe source: adapted from The Dove's Nest Cookbook.
© Can’t Stay Out of the Kitchen
Keyword carrots, casserole, chicken, chicken potpie, peas, potatoes
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