I’ve been meaning to do a chicken pot pie again for quite a while. We did one a long time ago (I just checked and turns out the last Chicken Pot Pie we did was on Jan 16, 2012, just one day shy of a year ago. What are the odds that we would randomly do one almost a year later? Really? I promise you that wasn’t planned.)
I don’t know what I was thinking when I did that post. I didn’t have a recipe and I’m sure it wasn’t helpful to anybody. I thought about deleting it many times. I was kind of embarrassed I even did it. I was still new to blogging, and was a bit obsessed with writing posts and seeing how many people I could get to visit my blog every day. These days I’m not so obsessed anymore…at least I don’t think. I no longer care about how many people visit my site or if its growing every month. Don’t get me wrong, I do love all of you guys that come and visit and am so thankful you are out there. I’m just no longer obsessed with growth. I want to give you good posts that can instruct and/or inspire you. I’d rather do quality over quantity and if I don’t write a post every other day, oh well. I think if I do that, it’ll grow on its own…or it won’t. Either way, I’m ok with that. So for that reason, I keep that old chicken pot pie recipe up there to remind me of where I was and how far I’ve come since then and to keep me writing quality posts. I think I’ve rambled enough. Sorry ’bout that.
This chicken pot pie recipe comes from Ree Drummond, aka The Pioneer Woman, and can be found all over the net under pot pie or chicken pot pie or leftover turkey pot pie. It can also be found in her book “The Pioneer Woman Cooks”. Of course, we’re not real good at following recipes here at Griffin’s Grub and usually end up tweaking it to suit our own needs.
(this is for our modified version, if you want her original recipe, it should only take a couple of seconds searching on Google)
- 2 pie crusts (she calls for using her Perfect Pie Crust recipe (and only 1) and I would like to try that one day, but sometimes life gets in the way and time gets the best of you. We used pre-bought pir crusts. Still came out great, but I hang my head in shame)
- 1/2 stick of butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 2 cups of leftover chicken, diced (this took about 3 medium sized chicken thighs)
- 1/4 cup flour
- 2 cups of low-sodium chicken broth
- splash of white wine (optional)
- 3/4 cups of heavy cream
- 1 cup of frozen mixed veggies (we used a blend of peas, corn, carrots and green beans)
- fresh thyme, chopped
- Season-All and salt and pepper to taste
- Pre-heat oven (or Big Green Egg if you feel like braving the cold weather, we didn’t) to 400F
- Melt butter in a large skillet on medium heat. Add onions and celery and cook until translucent.
- Add chicken and allow to cook for a few minutes.
- Sprinkle flour over mixture and allow to cook for a few minutes, stirring constantly.
- While continuing to stir, add in chicken broth, a splash of white wine and heavy cream.
- Add in a cup of frozen veggies.
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
- Add in fresh thyme, season-all and salt and pepper to taste.
- Line a 9″ pie pan with one pie crust (The Pioneer Woman only topped her pot pie with a pie crust, we like crust on the top and bottom of our pot pies. Use one or two, depending on what your family likes)
- Pour the mixture into the pie pan.
- Place the second crust on top of the pot pie mixture and press the crust into the side of the dish. Cut slits in the top of the crust. (if you have to trim the edges of the crust, you can make a design with it and add it to the top. Mrs. G is responsible for those flower petals)
- Bake for 30 or 40 minutes, or until the crust is golden brown. (You may need to protect the edges of the pie part way through with a pie crust shield or aluminum foil to keep from burning)
- Allow to cool for 10 minutes before serving.
I really wanted to try and bake this on the Big Green Egg, but it was kind of cold last night and I’m just now getting over being sick. I didn’t figure it was worth the risk of relapsing. Do you forgive me? Just this one time? I promise I’ll do the next one on the Egg.
This came out soooo good! So creamy and savory. The hint of smoke from the chicken that was cooked on the BGE. The flaky, buttery crust. Mmmm…so good! And to think I have some leftover for lunch! I’m super excited about that. The only complaint, and it was our fault because we couldn’t wait any longer, is that it was a bit to liquid-ey (I don’t think that’s a word, but I don’t care). We were so hungry and it smelt so good, that we couldn’t wait ten minutes. Had we waited, I think it would have cooled more and thickened up. So that was our bad. Otherwise, the flavors were spot on.
Things I’d Do Different
- I’d like to try it with home-made crust some day. I think it would be even better, but store-bought works in a pinch.
- Get some ramekins and make individual pot pies. I don’t like big pot pies because they’re hard to get out of the pie pan in one nice, neat slice and then the filling starts spilling out everywhere. Just a big mess. I’d like to try individual ones.
- Get a pie crust shield. I hate trying to make one out of aluminum. There must be a trick I’m missing.
- Cook it on the Big Green Egg.