So before I begin, I want to apologize for being so late about posting and updating. The thing is, I finally got a fall internship! I’m currently interning at T.E.A.L (Tell Every Amazing Lady) which is an non profit organization that raises awareness of Ovarian Cancer, one of the deadliest cancers, and helps raise funds to enable screening for Ovarian Cancer (the reason why it’s deadly is because it’s usually discovered after the cancer has spread) and to fund research to find a cure for Ovarian Cancer. You can learn more about ovarian cancer here.
So to celebrate my beginning a new internship, I made chicken pot pie from scratch! It took a lot longer than I expected, because well the first time I made it, I made it from roast chicken left overs. Use the left overs if you have them, the veggies and the chicken are so full of flavor the pie is simply irresistible. That’s why I never wrote a post for it before. The pie was consumed before we even got photos. Either way, I think it’s possibly the best chicken pot pie I’ve ever eaten and I can’t wait to make it for my parents back home. But if you decide you want chicken pot pie tonight and don’t have the patience to cook a roast chicken, save the left overs and make the pie, then let’s get started!
Ingredients:Pie crust: -1 1/4 cups AP flour -3/4 cup of unsalted butter (6 tbsp) -1/4 ice cold water -1/4 tsp salt Filling -4 or 5 chicken breasts (boneless and skinless) -1/2 cup EVOO -1/4 cup soy sauce -2 cloves garlic -1 tbsp each of basil, oregano, thyme -1/2 tbsp paprika* -1/2 to 1 cup (I eyeballed it) frozen peas -7 to 9 mini potatoes (or you can use 3 to 4 large potatoes), diced -2 or 3 carrots (I used a bunch of mini carrots! weee), diced -2 or 3 stalks celery, sliced -1/2 onion, diced -1 to 2 cups mushrooms (again I eyeballed it) -salt and pepper to taste *some other spices that I can’t quite remember, it was all a spicy blur Gravy: -4 tbsp unsalted butter -1/2 cup milk -1/2 cup chicken broth -1 tbsp flour -salt and pepper to taste
- Place the chicken breasts in a large resealable (aka ziploc) bag. Pour in the soy sauce, the olive oil and the spices. Massage the chicken until all of the spices are distributed evenly and the chicken pieces are all covered in the marinade. Let it sit in the fridge for at least an hour (I’d say maybe 4 or 5, these are boneless chicken breasts, so they don’t need very much time). Meanwhile, dice and prep your veggies so that they’re roughly the same size (otherwise they will cook at different times and end up being a mixture of burnt and undercooked veggies. And no one wants that) and preheat your oven to 400 degrees.
- While the chicken is marinading, make the pie crust by cutting the butter (make sure it’s cold!) into the flour. The butter clumps should be the same size as a peas. Add in the water a little bit at a time until the dough comes together. Gather into a ball, split it in two, re-roll them into two balls of dough, cover it with plastic wrap and place in the freezer.
- In a roasting sheet or a baking pan, pour the veggies into the pan, leaving the mushrooms and the peas because they cook at a much faster rate. Sprinkle both sides of the chicken with salt and pepper and lay them on top of the veggies.
- Now here comes my secret technique (well I don’t maybe everyone does it, but I’ll just refer to my secret technique), pour the marinade over the chicken and the veggies (this is why you need a baking sheet with sides. This way, the veggies will soak in the marinade while it bakes and the chicken won’t be too dry and remain nice and juicy.
- Cook in the oven for about 15 to 20 minutes. You may need to remove the chicken and cook the veggies for an additional 10 to 20 minutes. Meanwhile, cook the gravy by melting the butter in a non stick pan. Add in the milk and the flour and stir until it starts to thicken. Add in the chicken broth and continue stirring. You don’t want clumps so keep stirring. Once the gravy looks thick enough, remove the pan from the heat and add salt and pepper to taste.
- Cut the chicken breasts into bit sized pieces and set aside. Once the veggies are tender, remove them from the oven and lower the heat to 350 degrees. Take the pie dough out of the freezer, soften it up by pressing it onto a well floured surface. Roll it out until you have a circle roughly 1 or 2 inches wider than your pie pan. Gently transfer the pie crust into the pie pan and press into the sides. Roll out the other half of the dough to create a top crust. Set aside.
- Layer the veggies and the chicken into the pie crust until they’re evenly spread out. Pour the gravy over the filling. Gently place the top crust over the filling and pinch the crust edges together to form a seal.
- Taking a kitchen knife, make slits in top crust to allow steam to escape. Bake in the oven for 25 to 30 minutes or until the crust is golden and the filling is bubbling.
This chicken pot pie was so delicious and while it did take over an hour to make, it was definitely worth it. Pat and his room mates loved it and as did I. If you wanted to cut down on time, it may be better to buy a ready made crust, but I highly doubt that it’ll shave off a lot of time. However, if you do use roast chicken leftovers or leftover veggies from another meal then that will definitely speed of the process. Most of this recipe was waiting for the veggies and the chicken to cook through, so you’ll definitely have to be patient. But don’t worry, even the smell of the pie baking will be worth it, not to mention the taste!
Hugs and puppies!