Old Fashioned Chicken Pot Pie

This is the ultimate comfort food in my opinion.  Just oozing with delicious juices, melt in your mouth pastry, and a whole lot of goodness in the ingredients.  I usually make chicken pot pie after roasting an entire bird.  With all that leftover meat and broth, it’s a whole other meal in itself.  But this time, I had some chicken breasts in the freezer waiting to be used, so I cooked the chicken when making the gravy.  Winter is still wintering away, but there has to be a light at the end of that long, dreary tunnel.  In the meantime, let’s just enjoy more comforting foods like the above, and remember that spring is around the corner.  This recipe was given to me by a dear friend and ex-neighbor, Susan Dixon.  When I first tried it at her house, I just had to replicate it.  I’ve since adapted it and put my own mark on it :).  This is hubby’s favorite dish, so when he knows there’s chicken pot pie on the table, I gain extra brownie points 🙂

Ingredients (6 to 8 servings)

  • 3 tablespoons butter
  • 1 cup chopped celery
  • 3 large shallots minced
  • 3 tablespoons flour
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon salt
  • 1/2 tsp black pepper
  • 1 cup reduced-sodium chicken  broth ( I usually make my own)
  • 1 cup whole milk
  • 1 1/2 cups baby carrots halved lengthwise
  • 3 cups chicken breast meat
  • 1 (10oz) package mushrooms quartered
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup pearl onions
  • 1 bay leaf

Method

  1. Melt butter in large deep skillet over medium low heat.  Add shallots, celery and carrots – cook for four minutes.
  2. Add salt and pepper to taste.
  3. Stir in flour, sage, thyme, bay leaf, mushrooms, Herbes de Provence.
  4. Increase heat, add chicken, broth and milk.
  5. Bring to a boil, stirring to break up any lumps of flour.
  6. Add peas, pearl onions and frozen corn.
  7. Pour into a baking dish or casserole.
  8. Preheat oven to 350 deg.  Cover with pastry.  Brush with egg.
  9. For the pastry, I used 2 cups flour, a teaspoon salt, 1/2 cup oil and 1/4 cup 2% milk.   Form ball, and roll between 2 pieces of wax paper, turning it in a circular direction each time to form a circle.
  10. Bake uncovered for 50 minutes or until top is golden brown and filling is hot and bubbly.

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There you have it.  A rustic, flavorful, hearty chicken pot pie.  I’ll guarantee you’ll go back for more :).

I’m off to party at Fiesta Friday #57.  Thanks Angie for hosting these great soirees; just so much fun visiting and taking in all the talent out there.

59 comments

    1. Thank you Nancy – I’ll have to say this is one of my all time favorites too. Thanks for the photo compliment, who knew that an old rusty baking tray was the way to go when taking pictures eh? Ha, ha, I’m learning :). Enjoy your weekend, it’s March soon, so I hope we get a break in the weather. 🙂

      Liked by 1 person

    1. Oh gosh, it was my pleasure featuring something from your blog that appealed to me. Isn’t it what it’s all about? I did enjoy making it, and will definitely be making them again and again :). Thanks for stopping by today. 🙂

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  1. I used to be very scared of chicken pot pie until I finally had some a couple months ago. I was really surprised; it was quite flavourful and I really enjoyed it! I think yours looks absolutely delicious with the flaky crust and all the herbs and flavourful ingredients you’ve put in 🙂

    Liked by 1 person

    1. Thanks so much, it is definitely the herbs that make this delicious pot pie. I hope you’ll give it a try and overcome your fear :). Do let me know if you try it. Of course the flaky crust just brings it all together. Thanks for stopping by.

      Liked by 1 person

    1. Thanks Sandhya, it was oh so good, and you’re right the crust and the herbs just brought it all together. It would definitely satisfy your winter woes after this horrid season you all are experiencing up north? I hope it gets better. Our temps are slated to reach the 40’s the next few days…..woooooo-hoooooo!

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  2. That is the most perfect looking chicken pot pie I have ever seen and the filling looks absolutely delicious. I could eat it straight from the skillet. Lovely recipe, thanks for sharing Loretta:)

    Liked by 1 person

    1. Thanks Tina, you’ll have to remedy that soon :). Pies are the ultimate comfort food, both sweet and savory. Happy Fiesta Friday to you too in. S. America… are you still there?

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    1. Thanks Judi – I added Herbes de Provence just to give it that extra flavor and it surely did. My husband is off to the south of France again with his childhood “mates”, so I’ve already asked him to pick me up a fresh supply :). Thanks for the visit Judi, spring is just around the corner 🙂

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