Homemade Chicken Pot Pie

One of our favorite meals is my version of Cook’s Illustrated’s Homemade Chicken Pot Pie.

Homemade chicken pot pie is so much better than the frozen kind. Making it yourself, you really have the option to put in whatever veggies you want.

I use homemade pie dough that I make ahead of time and store in the freezer. Here is my favorite recipe to Homemade Pie Dough. Doing that cuts down on the time it takes to make this meal. You could easily use store bought pie dough as well.

I changed the original recipe to suit our tastes. I added mushrooms because we all love mushrooms and I substituted leeks for the onions. I like the subtle flavor of leeks. I also removed the peas. I only eat peas if they are raw or cooked minimally.

Chicken pot pie is comfort food at its best. Served with a salad or vegetable on the side it makes for a filling meal. You could also do what we do and just eat the pot pie. After all, it does have veggies in it.

Have a great day,
Karen

Homemade Chicken Pot Pie

On the Banks of Salt Creek

I adapted this recipe from Cook's Illustrated "Simple Pot Pie".

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Course Main

Ingredients

  

• Pie Dough
• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 2 cups chicken broth
• 1 1/2 tablespoons vegetable oil
• 2 Leeks ends trimmed, dark green parts cut off, slice down middle to clean, cut into 1/4 inch pieces
• 3 medium carrots peeled cut into 1/4 inch coins
• 2 ribs celery cut into 1/4 inch pieces
• 8 ounces sliced mushrooms
• 4 tabelspoons butter
• 1/2 cup unbleached all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoons dried thyme
• 3 tabelspoons dry sherry

Instructions

 

• Adjust oven rack to second place from the bottom. Preheat oven to 400 degrees.
• In a dutch oven or sauté pan, place chicken and broth, bring to a simmer over medium heat and cook 8 - 10 minutes. Transfer meat to a large bowl. Reserve chicken broth in measuring cup.
• While chicken is poaching prepare vegetables.
• In the now empty pan, heat oil over medium high heat. Add leeks, celery, carrots and mushrooms. Saute until tender-crisp and mushrooms are browned. Season with salt and pepper.
• While vegetables are sautéing , shred chicken, with two forks , into bite size pieces. Transfer vegetables to the bowl with the shredded chicken.
• In the now empty pan, melt butter over medium-high heat . Add flour, cook for 1 minute. Whisk in reserved chicken broth (top off with water to make two cups), milk and thyme. Bring to a simmer, whisking constantly, until sauce thickens. Season to taste with salt and pepper. Off heat stir in sherry.
• Pour sauce over chicken and vegetable mix in bowl. Stir to combine.
• Roll out pie dough. Pour chicken pie filling into shallow baking dish (9 x 13 or any other 3 quart baking dish). Top with pie dough. Cut 4 to 6 vents in crust.
• Bake 30 minutes or until filling is bubbling and pie crust is browned.

Notes

I poach my chicken in a medium size sauce pan, and use an oven safe dish to sauté the vegetables. Then I mix the sauce , vegetables and chicken in that same oven safe dish to make the pot pie.
To make this dish quicker to prepare use store bought pie dough our make pie dough ahead of time and store in the freezer.