Big Mama Chicken Pot Pie

Nothing fills your tummy (and keeps it full) like a hearty chicken pot pie. It is as classic to the American menu as apple pie. Well, almost. But at least we can all agree on one thing: It is delicious! Show me a person who says they do not like chicken pot pie and I’ll show you a person who isn’t telling you the whole truth! 😉

Ingredients:

1/2 cup butter, melted
1/2 cup flour
1 teaspoon salt
black pepper to taste
2 tablespoon chopped onion
3 cups chicken broth
3 cups cooked chicken
2 carrots chopped
2 stalks of celery chopped
1 cup mushrooms chopped
1/2 cup peas
2 potatoes, peeled and cubed

Wash, Trim and Cook 2-3 chicken breasts at 400 degrees for 30 minutes. Set aside.

While chicken is baking in the oven, make 2 separate pie crusts. A trusty crust recipe that I love to make is:
2 1/4 cup of flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons milk
2/3 cup vegetable oil
Mix dry ingredients well. Add milk and vegetable oil. Mix gently, folding wet ingredients until dough forms a ball. Do not over-mix. Doing so will result in crumbly dough.
Make this recipe twice.

1st dough: Pat out into a lightly greased 9 x 13 baking dish.


2nd dough: Sprinkle flour onto sheet of wax paper. Roll dough out to fit size of 9 x 13 baking dish. Set aside. *Shortcut* Store bought, ready-made pie crust will also work.

Next, wash vegetables.

Chop onion, carrots, mushrooms, celery and potatoes. Cut cooled chicken into cube sized pieces.

Put potatoes and carrots in a saucepan and cook over medium heat for 5 minutes to soften.

Take off of heat and set aside.

Keep oven at 400 degrees.

Melt 1/2 cup butter in saucepan over medium heat. Saute sliced mushrooms in butter mixture. Stir in flour, salt and black pepper. Mix in chopped onion. Gradually stir in chicken broth until mixture thickens. Add chicken and remaining vegetables and mix well.

Pour into prepared pie crust.


Place rolled out pie crust on top of the filling and crimp the edges closed to create a seal. Cut slits into the top of the pie crust to allow ventilation.

Bake in oven for 30 minutes or until crust is golden brown.

You have homemade “made from scratch” pot pie!! Now, it is quite understood that a 9 x 13 baking dish is not as aesthetic to the eye as a round pie dish; but lets be honest, the family is probably already aware of the ugly, overused 9 x 13 pan lurking in the cupboard. And if you completely know what I am talking about then good for you! That is a sign of frequent home-cooked meals!
Back on topic…The 9 x 13 is obviously the most practical, efficient pan to bake this in. However, if you would like something more visually appealing, I recommend two 9 inch pie dishes. Yes, this recipe yields two 9 inch pies or one 9 x 13 “big mama” pie. Trust me,
you will want the leftovers. Happy Eating!

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