I don’t think there is any question whether or not I like to put a more modern spin on an old classic but sometimes it’s nice to stick with something familiar and homey.
I can’t think of anything that screams comfort food more than a chicken pot pie and comfort food is what you crave on those really long days or those nippy winter nights, you know? Of course, my family and I are probably even bigger fans of it because we now live in a culture that is very different from where we grew up so having a familiar, from-scratch meal at home means more to us than it used to.
This, I just realized, is the second savory pie thing I’ve posted in the same week, oops. I try not to be too repetitive with recipes because I like variety so much, but every once in a while this happens. In my defense, this pie was actually made like 2 weeks ago and it’s one of the many recipes that I put on my metaphorical shelf for emergencies. Okay, not emergencies but the times when I start getting backed up from being busy. The “maybe shelf” is reserved for the recipes that I put effort into and the end up hating the pictures but don’t want to scratch the whole thing because then it’s a waste. I put these on hold until I really need them and if I don’t they get sent to the “elsewhere” of bad food photography.
It might seem ridiculous, but I’ve told you, I’m really critical on myself in the photography department and it’s surprising that I haven’t erased everything on one of my bad days and just started over. But I haven’t, and I think it’s because, occasionally, the worst and earliest of my pictures help me feel better about where I am now. It’s also because of you guys, my readers and friends. You help me remember why I like doing this in the first place and so what if my pictures suck?
I’m not saying these pictures are horrible, I just know they could be so much better. Ask me on a really good day and I’ll think they’re perfect. Clearly I need to work on my perspective issues in life.
As for this pot pie that you’re here for, well that is where I have more confidence because we’ve already established that it’s hard to beat the greats like these, so why try? I sometimes change the veggies but the basic recipe is usually the same. Oh, and one more thing, most of the time I like to make this recipe hold-the-crust as a chicken pot pie soup and serve bread on the side. That way everyone has the option if they’d prefer less carbs. Either way I think you should definitely try this if you enjoy a good classic.
- 2 cups cooked chicken, cut into small cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium red potatoes (peeled if desired), chopped into cubes
- 1 extra large carrot, chopped
- 2 cups chicken stock or broth
- 1 cup sweet peas
- 1 cup whole kernal corn
- 1/2 teaspoon celery seed
- 1/2 cup whole milk
- 1/4 cup flour
- salt and pepper to taste
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 tablespoons lard, coconut oil, or vegetable shortening
- 3/4 cup (1 1/2 sticks) ice cold butter, cubed
- 1/2 cup ice cold water
- 1 egg and 1 tablespoon water for brushing on top
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together adding more water if necessary. Turn out onto a lightly floured surface and divide into two halves. Flatten into disks, wrap each in plastic wrap, and place in fridge for 1 hour or until ready to use.
- In a large skillet, saute onion, garlic, carrots, and potatoes for 6 to 7 minutes until browned. Pour in chicken broth, celery seed, peas, and corn, and bring to a boil. Cook for about 25 minutes, stirring occssionally until potatoes are fork tender then reduce heat to medium low.
- Whisk milk and flour in a small bowl until smooth and pour into pot. Continue stirring until mixture begins to thicken. Add chicken, then salt and pepper to taste and remove from heat.
- Heat oven to 400 degrees F (200 C). Roll out one half of pastry dough on lightly floured surface into a circle that is roughly 13 inches in diameter. Gently roll around rolling pin and lift over a deep 10-inch pie pan. Unroll over pan and press down then trim edges leaving 1 inch of overhang. Poke holes in crust with fork and pour filling into crust.
- Roll second half of dough just like the first and place on top of filling. Trim and crimp edges (You can use the extra to make decorative pieces for top.). Cut slits in top and brush with eggwash.
- Bake for 10 to 12 minutes then reduce heat to 350 degrees F (180 C) and continue baking 25 - 30 minutes until crust is golden brown. Remove from oven and allow to cool before serving.