Chicken pot pie is the perfect all-American comfort food for a chilly day! Tender pieces of chicken and vegetables in a rich gravy, nestled into a flaky, buttery pie crust.
We celebrate Veteran’s Day as Americans, regardless of our religious beliefs. Fighting for one’s country is the noblest gift. Generation after generation of Americans have done just that, to ensure our freedoms. Not just religious freedom, but freedom of speech and the right to bear arms. Those who protest, should be reminded that the privilege to protest, was granted them, by those who have selflessly fought and died to protect those freedoms.
I think the humble Chicken Pot Pie seems very All American, and might be the sort of dish a homesick soldier might crave.
This Veteran’s Day, I will be giving thanks to those who fought long before I was born, are fighting now, and will fight long after I am gone, for all the freedoms I enjoy today. Veteran’s Day was originally called Armistice Day. The reason we celebrate it on November 11th each year is because it commemorates the end of hostilities with the Germans on the 11th hour, of the 11th day, of the 11th month, 1918.
Making chicken pot pie isn’t hard to do at all.
It’s basically a sauce with vegetables and chicken (or turkey). Once you make your veloute or sauce, you add vegetables and chicken, or turkey, pop it in a casserole or deep dish pie plate and top it with crust. It’s also a great way to use up leftover meat and vegetables. To make it a little more waist friendly, I usually only use a top crust, but this time I did a double crust.
There are three different pot pie recipes here. Sometimes I use a frozen carrot and pea mixture, which is diced, and sometimes I use fresh, sliced carrots which require more time to cook. Sometimes I add fresh mushrooms. Feel free to add or leave out veggies, to suit your family’s preferences.
Chicken Pot Pie
- 1 or 2 pie crusts either homemade or store bought
- 1/4 cup butter plus 2 Tablespoons
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 4 cups cooked chicken cubed or shredded, about 2 breasts
- 1 medium onion chopped
- 3 carrots sliced about 1 1/2 cups ( or frozen)
- 1 cup sliced mushrooms (optional)
- 2 ribs of celery sliced
- 1 cup frozen peas (or 2 cups frozen peas and carrot mix)
- 1 Tablespoon finely chopped thyme
- 1 1/2 teaspoons poultry seasoning
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 3 Tablespoons finely chopped parsley
- Egg wash: 1 egg lightly beaten with 1 teaspoon water
- Preheat oven to 375 degrees F. If using a bottom crust, roll out crust larger than baking dish or pie plate. Lightly grease bottom and sides of pie dish and lay bottom crust.
- In a separate pan, heat 2 Tablespoons butter over a medium heat. Add onions, celery and carrots (if using raw carrots). Saute about 5 minutes.
- Meanwhile, make the veloute. Melt remaining 1/4 cup butter in a large sauce pan, add flour and cook for a couple of minutes on a medium low heat, but do not allow to brown.
- Slowly whisk in chicken broth, whisking constantly. Cook for 3 or 4 minutes until thickened. Add salt, pepper, poultry seasoning and fresh thyme. Add sautéed vegetables and cook until tender. About 10 minutes. Add chicken, frozen peas and cook another 3-5 minutes until all the veggies are tender and filling is hot. Add fresh chopped parsley. Check seasoning, adding more salt or pepper to taste. Pour filling in a deep dish pie plate and top with crust.
- Poke holes in the top to let steam escape. Place pie on a baking sheet to catch drips.
- Brush with egg wash and bake for 45 minutes to one hour at 375 degrees F., or until deep golden brown.