Chicken Pot Pie

“Hey! Where did the meat birds go?!” It had been a couple weeks since we butchered chickens and the little miss just now noticed the empty chicken tractor. She wasn’t too concerned when we told her they were in the freezer and we had been eating them for supper. She was already on to talking about the new chicks in the coop.

The little boy helped plant the garden and I’ve had all the kids out there helping harvest now too. They’ve been busy pulling onions, picking tomatoes and corn. At ages 2 and 4 there’s some vegetable casualties, squished tomatoes and topless onions for starts. It’s so much fun to see the excitement in their eyes when they are handed a cob of corn and after they curiously peal back a few layers of husk they discover “there’s a corn in there!” The potatoes are next on the list. Mike and I can dig and the kids can do the picking there too.

“I found a corn!”

There’s plenty of work yet to be done before winter sets in. It’s hard to not dive in to some good cold weather comfort food when everything is still fresh. I like to make these pot pies a few at a time and freeze them for those cold winter days and the evenings are short. Of course, I prefer the farm fresh chicken and vegetables, but if store bought is what’s available, that works too! (Even pie crusts can be purchased at the store now! Talk about making quick work of supper!)

I like this filling recipe and the crust from the Turnip Green Tarte. The crust recipe I usually triple.

Chicken Pot Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Chicken Pot Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Ingredients
  • 2 each Potatoes, large diced to the same size as the frozen vegetables
  • 4 cup Frozen Vegetables
  • 1 cup Butter
  • 1 each Red Onion, medium chopped
  • 1 cup All-purpose Flour
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Dried Dill
  • 3/4 teaspoon Pepper
  • 3 cups Chicken broth
  • 1-1/2 cups Milk
  • 1 each Chicken that has been baked, deboned and meat chopped.
  • Crust Recipe doubled
Servings: pies
Instructions
  1. Preheat oven to 425°.
  2. Prepare the pie crust first. Line 2 pie pans with a crust and place in the refrigerator. Set the top crust aside.
  3. To make the filling: In a large pan, melt butter and sauté the onion.
  4. Stir in flour, dill, salt and pepper.
  5. Gradually stir in broth and milk. Bring to a boil, stirring constantly until thickened.
  6. Divide the vegetables and chicken evenly between the two pies.
  7. Pour the gravy over the vegetables (divided equally).
  8. Place the top crust on the pies.
  9. At this point the pies can be wrapped and froze for later use or baked.
  10. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  11. To Bake Frozen Pies: Preheat oven to 375°. Place pies on baking sheets; cover loosely with foil. Bake for 1 ½ -2 hours or until crust is golden brown and a thermometer inserted in center reads 165°.
Recipe Notes

I use the vegetable mix with the corn, carrots, peas and beans, but any vegetables will work. If you bake the chicken, reserve the liquid for the broth. A rotisserie chicken works well if you don’t have time to bake one.

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Turnip Green Tarte
Print Recipe
My version of a traditional Croatian Pie. This works just as well with Chard too.
Turnip Green Tarte
Print Recipe
My version of a traditional Croatian Pie. This works just as well with Chard too.
Ingredients
Crust
  • 2 cup Whole Wheat flour
  • 1/2 tsp Kosher Salt
  • 2/3 cup Lard
  • 1 each Egg
  • 2 tsp Apple Cider Vinegar
  • 3-4 tbsp Cold Water
Filling
  • 4 cup Greens (Chard, Turnip or both) chopped
  • 3 each Garlic cloves minced
  • 2 tbsp olive oil
  • to taste Salt and Pepper
Servings:
Instructions
Crust
  1. In a bread bowl combine the flour and salt
  2. Add the lard and mix with stiff fingers until it resembles heavy corn meal.
  3. In a small bowl combine the egg, vinegar and 3 tbsp. of water.
  4. Add the liquid to the flour and mix again just until it holds together. (an additional tablespoon of water may be needed.)
  5. Divide the dough into two ball and roll each on a lightly floured surface a little thicker than a thin pie crust. (1/3-1/4 in maybe?) -One for the bottom crust and one for the top.
Filling
  1. Toss everything in a bowl just until the greens are evenly coated with oil.
  2. Place the filling on the bottom crust and carefully cover with the top crust. Roll the edges and pinch together.
  3. Bake at 425 degrees for 25 min or until lightly browned.
  4. Drizzle with olive oil and sprinkle a little extra minced garlic clove
Recipe Notes

**That is the traditional preparation. I like it, my family finds it a little boring. To spice it up for them I add some browned pork sausage, sautéed mushrooms  and chevre cheese.**

 

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