Classic Chicken Pot Pie Recipe- A Traditional Family Favorite
This chicken pot pie recipe is one of the best I've tasted. The combination of vegetables and chicken, with a traditional crust is a perfect meal to serve your family or guests. It's a classic version of the popular pie, and sure to be a smashing hit in your home.
A Martha or Mabel Meal
Curious about what a Martha or Mabel meal is? I coined the phrase when developing recipes that can adapt to various situations. Say for example, you are looking for a recipe to cook on a busy weeknight with only minimal "from scratch" directions. This chicken pot pie recipe can do just that, while still having the flavor a home cooked meal. Thus it's the Mabel version of pot pie (you know, like the hair-netted lunch lady?) However if you're looking for a gourmet meal to serve guests over the weekend, this pot pie can be adapted for more elegant dining. The nice thing is you will already be familiar with the basic steps, and will avoid the last minute stress of worrying about your meal. Your pot pie will taste like Martha Stewart made it. I hope to bring you more Martha or Mabel meals in the coming months.
Cook Time for Mabel's Meal
Cook time for Martha's Meal
The preparation time will be substantially longer. You will have to prepare and cook the vegetables, and make two 9 inch pie crusts. Also, the recipe assumes you have roasted a chicken prior to beginning the meal.
Based on those facts, the preparation time for a Martha pot pie is more around one hour.
Ingredients
- 1 whole rotisserie chicken*, cooked, picked, and chopped
- 2 whole potatoes*, peeled and chopped
- 4 whole carrots*, peeled and chopped
- 1/3 small onion, peeled and minced
- 2 9inch pie crusts*
- 1 cup green peas
- 1/3 cup flour
- 1 stick butter
- 2/3 cup milk
- 1 can chicken stock*
A note about starred items
For Mabel's version of pot pie use...
1. Store bought rotisserie chicken
2. Substitute the raw veggies for a bag of frozen peas, carrots, and potatoes
3. Store bought pie crusts
4. Can of chicken stock
For Martha's version of pot pie use...
1. Your favorite roasted chicken recipe
2. Raw carrots, potatoes, and peas (all of which will have to be cooked al dente)
3. A recipe for homemade pie crust
4. Homemade chicken stock (many people make and freeze)
Preparations
- Prepare the chicken by either picking and cutting a store bought rotisserie chicken, or roasting your own homemade chicken. Add the meat to a large bowl.
- If you are using raw vegetables, peel and dice the potatoes and carrots. Put them in a pot of water and bring to a boil for five minutes. If you are using Mabel's version, simply take the frozen veggies out of the freezer and dump them in the bowl with the chicken.
- Prepare homemade pie crust or simply take the dough out of the package. Line the bottom of a pie plate with one crust. Set aside.
- In a large saute pan set to medium, melt one stick of butter.
- Add 1/3 cup of flour stirring frequently until it is all combined.
- Add 2/3 cup of milk and continue stirring until all the lumps are removed.
- Add 1 can of chicken stock and stir until the sauce is thick and smooth.
- Turn off the stove and remove the pan from the heat.
- Mince 1/3 of an onion and toss into the warm sauce.
- Pour the chicken and vegetable mixture into the pan and stir gently to coat.
- Add some salt to taste, and pour the entire mixture into the pie plate
- Cover with the other crust and pinch the edges.
- Bake in a 350 degree oven for 45 minutes or until crust is brown.
What do you serve with it?
If it's a busy weeknight, don't worry about serving anything else with it! Inside that gooey deliciousness are veggies, starch, and protein. A full and complete meal.
However if you are hosting a dinner party, consider serving something sweet to balance the savory. You could add a cranberry, pear, or strawberry salad with greens.
