Usually I think of Chicken Pot Pie as a wintertime comfort food, but tonight I made this yummy chicken pot pie using vegetables fresh from my garden. It made a tasty meal for the Mister when he got home from work and it is filled with big chunks of chicken and lots and lots of veggies. Hearty and filling but not as heavy as one might think.
I'm sure I've mentioned before that I have a huge cookie and biscuit cutter collection. This large chicken cutter was just made to be the pastry garnishment for the flaky crust topping. I tried to make the vents in the crust to look like chicken tracks. Who said we can't play and have fun in food?
This delicious chicken pot pie takes a while to put together but it is most definitely worth the time and effort. I ended up having enough filling for two pies, so one is now in the freezer for another meal and today's was consumed with a side of fresh green beans from the garden as well.
Chicken Pot Pie
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup fresh peas (frozen is fine too)
- 1/3 cup melted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half cream
- 1/2 white wine
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1 Tablespoon fresh thyme (or 1/2 teaspoon of dried thyme if you don't have fresh)
- 4 cups chicken, cooked and chopped
- 2 pie crusts (either store bought or your own recipe)
- Stew a whole chicken. Cool and shred meat from the bones. Save the chicken broth from the cooked chicken for use in the pie.
- Prepare your favorite pie pastry crust. (I make a butter based pie crust that creates a tender and flakey crust that is similar to puff pastry.)
- Preheat oven to 400 degrees F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well and cook for one minute stirring constantly.
- Combine broth, cream and wine.
- Gradually stir into the vegetable mixture.
- Add peas and cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into 2 pie dishes and top each with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40 - 45 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Until next time,
Follow my blog with Bloglovin
I was featured on:
I can be found sharing at these online parties:Carole's Chatter Food on Fridays, Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday , Dear Creatives Inspiration