Chicken Pot Pie – The Ultimate Comfort Food

Not every meal can be made in 30 minutes or less.  Then again, not every meal should. There’s something comforting about making a meal that takes a little more time and effort.  I think of food the way I think of my family.  You need to care enough to take the time to make them feel special. Give them the love and attention they need to be healthy, happy beings.  It’s no different with food.  Some ingredients (and people) are more delicate than others.  Some ingredients (and people) need more time and attention to develop properly. In the end it’s all about love….the most important ingredient. Try this at home, feed your family, friends, neighbors. Home cookin’….is there anything better?

Ingredients (yields 6 pot pies)

  • Meat from 1 1/2 rotisserie chickens (if the chickens are small use 2)
  • 1/2 bag frozen corn
  • 1/2 bag frozen peas
  • 1/2 bag frozen carrots
  • 6 ribs celery (chopped small)
  • 2 small yellow onions (diced)
  • 2 14.5oz cans chicken stock
  • 4 Tbsp. butter
  • extra virgin olive oil
  • salt & pepper (to taste)
  • 1/4 cup flour
  • 1/2 cup half & half



Pie FIlling

  • Preheat the oven to 350 degrees.
  • Add chopped celery & onion to a pan, drizzle with olive oil, season with salt & pepper and saute over medium heat until they are tender.
  • Add peas, carrots, corn & butter to the pan and saute for about 2-3 minutes.
  • Add flour to the veggies and stir until they are evenly coated.
  • Ad chicken stock to veggies, stir, cover the pan and turn up the heat to high so the liquid reduces by about half.
  • Add the half & half and simmer until the mixture thickens.
  • Turn off the heat and add the chopped chicken. Stir, cover and set aside.


  • 4 cups sifted flour
  • 2 tsp. salt
  • 1 1/3 cups shortening
  • 10 Tbsp. cold water


  •  Sift together flour and salt and add to a mixer bowl.
  • Add shortening to the bowl and turn on mixer to level 2 to incorporate then raise to level 4 as you add water one tablespoon at a time. Scrape flour from the sides to ensure full incorporation.
  • Form dough into a ball and cut in half.
  • Roll out one half of the dough ball on a floured surface until it’s large enough to cover three 5.5 inch wide crocks.
  • Turn the crock upside down on the dough and cut 1/2 inch away from the edge around the crock with a knife.  Place the three circles on a floured sheet pan, cover with wax paper, flour the wax paper for the next three dough circles.
  • Roll out the second half ball of dough and do the same thing. Place on floured wax paper.
  • Spray the inside crock dishes with cooking spray and spoon the pie filling to the top o the crock.
  • Cover the crock with a dough circle, tuck the excess dough under the edge of the crock and press together or take a fork and press the dough along the edge of the crock creating a seal. Brush the crust with egg wash, cut four slits on the top center of the pie and bake at 350 degrees for 20 minutes.
  • Bump up the heat to 375 degrees and bake another 10 minutes.
  • Remove from the oven and let cool for about 5 minutes. Using tongs, place the crock on a plate and serve it up!



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