Chicken pot pie

Chicken pot pie filling

Super easy to whip together, very flavorful and awesome to freeze and reheat while camping (which is what we did in Big Sur last week!)

Chicken pot pie - Filling the homemade pie crust

Chicken pot pie - pie dough cover egg washed

Chicken pot pie - out of the oven

Chicken pot pie - cooked!

Chicken pot pie - slice

Chicken Pot Pie

Yields 1 ½ pie fillings

1 Q cooked chicken (can use less, depending on preference)

2 celery

2 carrots

1 large onion

1 large russet potato, small diced

1 ½ C frozen peas

1 C frozen corn


italian seasoning (sparse)


parsley* (did not have on hand so omitted)

1 C milk

2-3 T butter

½ C apf

2 C chicken stock

  1. Saute mirepoix until translucent.
  2. Add chicken stock and diced potatoes. Bring to a boil.
  3. Once potatoes are ¾ of the way cooked, add frozen peas, corn, seasonings, butter, milk and apf.
  4. Cook for a couple minutes more until mixture thickens.
  5. Scoop into a pie crust, add top, brush with egg wash, and bake at 450 for 30 minutes or until brown on top and bubbly inside.

For a homemade pie crust, this works awesome (from my baking and pastry book):

Pastry flour 12 oz
Salt ¼ oz or 7 grams
Butter, cold 8 oz or 2 sticks
Water, cold 5-6 oz
  1. Fill water with ice cubes until cold.
  2. Cut frozen butter into small cubes.
  3. Pulse pastry flour and butter in food processor until crumbly.
  4. Measure out 5-6 oz water and dissolve salt.
  5. Pour flour & butter mixture on flat surface and make a well.
  6. Pour water little by little, pulling flour in toward the center.
  7. Use bench scraper to chop big pieces as needed.
  8. Divide into 4 mounds and plastic wrap.
  9. Freeze or refrigerate until needed. Best made at least 1 day in advance as the water will hydrate the dough better.




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