Ghostwritten Recipes

A curated collection of original and family recipes, digitized from fading recipe cards, organized for easy cooking and carrying on love through food.

Chicken Pot Pie

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Beth Briggs

Chicken Pot Pie

Beth's take on a traditional chicken pot pie
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 tbsp butter
  • ¾ cup onion I use green onions, can use whatever your body handles
  • 4 whole carrots approx 1.5 cup
  • 2 stalk celery chopped
  • salt & pepper to taste
  • 1½ tsp dried thyme or 1tbsp fresh thyme
  • ½ tsp dried rosemary or 2tsp fresh rosemary
  • ½ tsp dried parsley or 1tbsp fresh parsley
  • ½ tsp celery seed
  • 2 cups chicken cut into 1" or smaller pieces. Can use pre-cook/rotisserie or cook from raw
  • ¼ cup flour can add up to 2tbsp extra of flour depending on how thick you like your filling. I tend to add 1tbsp extra
  • 1 cup chicken broth
  • 1½ cup half and half or whole milk can use either or both, I usually do 1c half and half plus ½c ultra-filtered whole milk
  • ¾ cup frozen vegetable can do all peas, I usually do the vegetable medley of peas, green beans, carrots, and corn
  • 2 pie crusts homemade or refrigerated
  • 1 egg lightly beaten

Equipment

  • 9" pie pan
  • Large skillet or Dutch Oven

Method
 

  1. Preheat oven to 425℉
    2. If you want to par-bake your crust, I find it helps prevent the dreaded soggy bottom. If you do, put it in once the oven has pre-heated while cooking the filling, around 15 minutes.
  2. In a large skillet or Dutch oven, melt butter over medium high heat.
  3. Stir in onion, celery, and carrots. Season with salt & pepper.
    4. If using pre-cooked chicken, can add other seasonings at this time. If cooking chicken in same pan, wait to avoid burning spices.
  4. Add chicken. If using raw chicken, add cubed chicken & spices to pan & cook until chicken is browned.
  5. Stir in flour, allowing it to coat all chicken & veggies. Cook until it no longer smells like raw flour, approx 1-2 minutes.
  6. Pour in broth & milk slowly, stirring as you go. Once all liquid is added, it should be just a little thinner than how you want the final product to be.
  7. Stir in frozen veggies & remove from heat.
    8. At this point, the filling is cooked and safe to eat raw. You can taste at this point and adjust seasonings as needed. Ratios can easily change with the addition of cream & broth.
  8. Pour filing into pie dish with bottom crust either raw or par-baked.
    9. If you are able to restrain yourself, cooling the filling will allow your crust to be flakier. If you use piping hot filling, it will melt the butter before it goes into the oven and cause crust to be denser and less flaky.
  9. Add top crust, crimp & seal. Trim any excess dough. Cut vent holes in top crust to allow steam to exit.
    10. If you have difficulty sealing the pot pie, you can brush the edges of the crust with egg before adding the top crust.
  10. Using a pastry brush, brush beaten egg onto top of pie.
  11. Bake 25-35 minutes. Depending on oven and preference of doneness, baking time varies. I usually check after 20 minutes to see how the pie is looking.
    12. If the edges are browning faster than the top of the crust, you can use aluminum foil to the edges to prevent further browning.
  12. Remove from oven and let rest 10-15 minutes before cutting. If you cut when it is too warm, the filling will pour out and crust is more likely to break apart.