Growing up, I really hated chicken pot pie. I think I didn’t like how everything was all mixed into one dish. My poor mother! She was a busy worker, working all kinds of shifts as a nurse at a hospital, and on the days when she could buckle down and make a delicious homemade meal, I turned my nose up at it! My palette has since grown, and now I LOVE chicken pot pie. This is my mom’s recipe.
I do not use a pie crust on the bottom- I prefer just one crust on the top. I think it gives a better ratio of chicken, sauce and veggies. Instead, I make a bottom crust from thinly sliced potatoes- yum!
I like the flavors of sage and thyme with chicken, and I think they add a lovely dimension of flavor to chicken pot pie. This is my standard recipe, but feel free to add mushrooms if you so desire- I know I have in the past.
This is a creamy comfort classic that can’t be beat; enjoy!
1 lb skinless, boneless chicken thighs, cut into 1 inch cubes
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 clove garlic, minced
1 cup diced carrots
½ cup diced celery
1 teaspoon salt
1 cup frozen peas
1 sweet onion, diced
1/3 cup butter
1/3 cup flour
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 ¾ cup low sodium chicken broth
2/3 cup whole milk
1 teaspoon mustard
1 9-inch pie crust (homemade or store-bought)
1 potato, sliced thinly into discs
1 tablespoon butter
1 tablespoon oil
Egg wash (1 beaten egg with a tablespoon of water)
Preheat the oven to 425 degrees F.
Toss the chicken in the garlic powder, salt and black pepper. Preheat a large skilled with the oil. Add the chicken and cook until brown on all sides. Remove to a place. Add the salt, onion, carrots and celery and saute until the veggies soften and turn translucent, about 5 minutes. Add the garlic, sage, marjoram and thyme and cook a further 30 seconds.
Add the butter to the pan and cook until melted, then toss in the flour and cook for 30 seconds. Add the broth, mustard and milk slowly, and whisk the mixture to prevent lumps. Add in the chicken cook until the mixture thickens. Remove from the heat and add the peas.
In a 9 or 10 in cast iron skillet, add the butter and oil. Arrange the thinly sliced potatoes on the bottom to create a bottom crust. Turn on the burner to medium his heat and cook for 5 to 8 minutes, until the tops of the potatoes begin to cook and the bottoms are golden brown. Pour in the filling.
Top with the pie crust, cutting a few slits in the center for vents. Brush the top with the egg wash. Bake in the oven for 30 to 35 minutes until the pastry is golden brown and the filling is bubbling. Cool for 15 minutes before serving.