epitome of comfort food. [chicken pot pie w. flakey homemade crust]

March 4th, 2011 by | comments

Hearty, and sometimes unhealthy, dishes are often worth the calories—one being this chicken pot pie recipe. It’s simple, yet full of flavor and texture, from the soft potatoes and vegetables infused with sherry and thyme to the flakey homemade pie crust, baked to golden brown perfection.

This dish reminds me of when I lived in Ohio and my mom would make it on cold, winter nights. It’s one of those meals that warms you up inside and never fails to put a smile on your face. The homemade crust makes all the difference in the pie, as it has the perfect consistency and subtle salty flavor. Store-bought pie dough is typically denser and richer opposed to thin and flakey homemade dough.

I’m somewhat biased, however, because I grew up on home cooked meals made from scratch. I would much rather spend a little extra time in the kitchen to make homemade food—sans preservatives!


6 boneless, skinless chicken breasts

2-3 celery stalks

1 medium yellow onion

1 tsp. salt

1 cup chopped carrots

1 1/2 cups potatoes, chopped

1 cup celery, chopped

1 cup frozen peas

1/3 cup butter

1/3 cup flour

3/4 tsp. thyme

1/2 tsp. salt

1/4 tsp. black pepper


Preheat oven to 375 degrees.

Poach chicken in chicken broth, about 15-20 minutes. Add celery stalks and onion to broth while cooking. Use enough broth to just cover chicken. Strain both and reserve two cups.

Cook carrots, potatoes and celery in 1 inch boiling water, about 10 minutes or until tender.

In another pan, melt butter, flour, thyme, salt and pepper and 2 cups broth. Cook until thickened. Add in chicken and vegetables. Add more salt.

Roll out dough and place atop mixture. Crimp edges. Cut slits in top. Brush on combo of 1 egg beaten and 1 tbsp. water.

Bake chicken pot pie 40 to 50 minutes.

Crust recipe:

1 1/4 cup flour

1/4 tsp. salt

1/3 cup shortening

3-4 tbsp. cold water

1 egg slightly beaten

1 tbsp. water


Stir together flour and salt. Cut in shortening. Sprinkle 1 tbsp. water over part of mixture, gently toss. Repeat with other 3-4 tbsp. until mixture is moist. Form mixture into ball, cover in Saran wrap and chill.

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