An old fashioned chicken pot pie, made with a thick and creamy roux and veggies, encased in a flaky double crust.
Old-Fashioned Double-Crust Chicken Pot Pie
A couple of food bloggers here recently near about apologized for posting dishes that they had been having tastes for, but that some people might consider to be "off season." I don't even remember what it was now, but that doesn't matter.
What struck me was that, well, if I have a taste for a certain dish, a craving if you will, I'm gonna make it, no matter the time of year! It's just silly I tell you, because frankly, down here in the Deep South, we have pretty much one season 90% of the time. Hot.
Now... that said, while I might make them and eat them, I am not likely to publish them. In other words, you will not likely see me post a bunch of "harvest-style," pumpkin recipes in the middle of summer. My blogging colleagues get a little bit carried away with that. Summer lasts pretty long down here!
Anyway, seeing as it's in the middle of summer now, such was the reason for me making a chicken pie - something that I suppose some folks would consider to be a dish more geared toward the latter part of the year. I still have plenty of chicken in the freezer and for several weeks now I have simply been craving a chicken pot pie! That's frankly, what usually happens to me. Those cravings!
So I finally got around to making one, and I could care less whether it's August or not. Who cares! I had a taste for it, and that's all the reason I need to cook something.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Now unlike some folks, y'all know I don't have a thing against condensed soups.
Heck, they are a Southern Staple in many casseroles, including in this southern cook's collection, and rightly so! They make a quick and easy sauce. But just like a banana pudding made with homemade custard versus one made with pudding, while both are good, you really can't beat the homemade custard, I don't care who ya are.
And that's what makes this chicken pie so darned good, a fresh roux gravy, seasoned just right, and finished with some good chicken stock and whole milk or half and half. {whispers} Sssshh.... don't tell nobody, but this recipe has actually beat out a few grandma recipes.
When I don't make my own homemade pie crust - which frankly is pretty darned easy with a food processor - the food processor doesn't live on my counter and sometimes I'm just to lazy to go get it. A refrigerated pie crust can certainly stand in anytime though I do insist on Pillsbury brand - no generic in this kitchen!
Been there, done that.
Unlike the generics, Pillsbury pie crusts are reliable, consistent and simply an excellent product, tender & flaky and instantly available. (No, I didn't get paid to say that!)
Speaking of pie crusts...
Have y'all seen these press/pat in the pan pie crusts?
Well, I have to say that I did try those a couple times and no offense to those of you who love them, because maybe I'm doing something wrong, but that was about the worse possible excuse for a pie crust that I've ever seen. I suppose if you're just looking for something to hold your pie up it's okay, but to me, if a pie crust isn't tender and flaky, it ruins the whole recipe! You can take the extra step to make your own - if you're up to it, of course. It's really not hard I promise!
It would be highly unusual for me to not have some cooked chicken put up in the freezer, so I adapted my recipe to use the chicken I had on hand, but of course this is even better when you boil down a whole chicken, debone it and use the chicken and the stock off of that, so if you have the time, do that!
Otherwise, you may also use canned, drained chicken or even a deli rotisserie chicken, however, always take into consideration any salt and other seasonings in those, before adding more to your dish.
As written, it's still delicious and a bit speedier as well.
Even still, this recipe does take a little bit of prep because you're essentially pre-cooking the filling, so I've tried to organize the recipe so that you can move along step by step, and hopefully that will help, but trust me. It is worth every single second. The flavor of this chicken pot pie is just spot on.
I did want to highlight this Sprinkle blend (#ad) from Bragg's.
You probably know the name from the more popular apple cider vinegar with the mother (#ad) but there are a few other products (#ad) they also carry. The sprinkles are a non-salt seasoning blend that contains a mixture of 24 herbs and spices, and if you're trying to cut back on sodium, but you're really missing the flavor, try this. I think you'll love it. In place of the rosemary and thyme in the recipe, I substitute this Sprinkle!
I like potatoes in my pot pie, so I do microwave them first, then top them off with frozen vegetables - and microwave a few minutes more.
Now, on to the pie and yes, first you make a roux!
Just a light butter roux with flour and half and half. I prefer half and half or a thicker result, though you may use whole milk, but you'll probably need less. Either way, start with a cup and add in additional milk or half and half until it reaches your personal desired consistency for a gravy. Stir in some seasonings, diced cooked chicken and add the potatoes and veggies. Make sure your oven is preheated ahead of time, fill the pie shell and immediately bake!
You can also make individual pies, which frankly I prefer. For 5-inch mini pie plates, I get 2 double-crust pies. For the recipe you'll want to make at least 4 crusts.
Dig in!
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