The Pioneer Woman, Ree Drummond. With a few changes here and there, I have made it my own. And, with a few shortcuts, it's easy as...well, pie.
|Pie filling before pie dough is added|
|What are those!? Carrots. Aren't they pretty?|
The filling can be made ahead of time and refrigerated until ready to use. You could also make the entire thing and then freeze the pie for another day.
For a print-friendly version of the recipe, click https://sites.google.com/site/chickenpotpiefoodtherapy/.
Adapted from The Pioneer Woman: Ree Drummond
1 3-4 pound whole chicken
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup of water
3 carrots, peeled and finely diced
3 stalks of celery, finely diced
2 shallots, finely diced
2 small russet potatoes, unpeeled, diced into small pieces
1/2 cup fresh or frozen peas (if frozen, thaw ahead of time)
4 Tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups free-range chicken broth
1 cup dry, white wine
1 cup heavy cream
1 teaspoon dried thyme
1 refrigerated pie crust
For the chicken:
Preheat oven to 400 degrees. Rinse chicken and pat dry. Place in roaster pan, lining the bottom of the pan with aluminum foil for easy clean up. Season with salt and pepper. I like to add a stalk of celery, one carrot, and one lemon in the cavity, but it isn't necessary for this dish. It does slightly flavor the chicken if you want to add it.
Pour one cup of water into the bottom of the roasting pan for moisture. Cover the chicken lightly with foil. Bake for 35 minutes, covered. Remove foil and bake for an additional 10-15 minutes until chicken is browned. Remove from oven and allow chicken to cool down before handling.
Once cool enough, remove the chicken meat from the bones and chop into smallish pieces, about 1-inch chunks.
For the filling:
In a stockpot, melt your butter over medium heat. Add the carrots, celery, shallots, and potatoes. Season with a little salt and pepper. Continue cooking the vegetables over medium heat until they soften and the shallots are translucent, stirring continually for about 10 minutes. Add in the chopped chicken and peas.
Sprinkle the flour and dried thyme over the vegetable/chicken mixture and stir gently to mix it in and coat the vegetables.
Preheat the oven to 375 degrees. Prepare a 9-inch deep pie dish by spraying with a little cooking spray. Pour the chicken/vegetable mixture into the pie dish. Place your pie dough over top of the mixture and crimp any way you like. Work fast, however, because the heat from the filling will soften the dough fast. Place the pie onto a cookie sheet just in case it bubbles over while baking. Then cut slits into the top of the pie crust for easy breathing.
Bake in the oven for 30 minutes or until your crust is browned according to your picky standards. Cool for 10 minutes before dishing it out.
Note: If you would like to freeze the pot pie, prepare everything as listed above. However, allow the vegetable/chicken mixture to cool before adding it to the pie dish. Place the dough on top, cover the pie with plastic wrap or foil, and place in the freezer. You can bake it at 375 degrees straight from the freezer. Just remove the foil or wrap and bake for 45 minutes, just like the good old days!