Chicken Pot Pie: A Ridiculously Long Tutorial

If you've ever had a baby and I've brought you food, chances are, it's been chicken pot pie.  This is one of those recipes that I wrote down on the back of a Heartstring's receipt (I sure miss Auburn!) when Robbie and I first moved to Birmingham and I had a real kitchen to cook in.

This recipe is not hard, but it does require some serious prepping.  So, I usually make two pot pies: one to give away, and one to stick in the freezer.

Here's what you need:

See what's on the right?  Yep, Crock-Pot chicken.  I'm telling you, I use it ALL OF THE TIME!  

This particular day I was making a pot pie for a precious family who was watching our girls while we were in Auburn.  I thought I would make two, but changed my mind and only made one.  {I already have one in the freezer, but it says 'Nana + Papa Rock,' (my parents came from Atlanta to keep the girls while we were at yet another AU game, and didn't eat it.  It was in my nice Gail Pittman pie plate, so I froze it and let them take the one in the aluminum pie pan back to Atlanta.  I know you all were just dying to know this! :) ) and I thought that might confuse the Smith Family!}  

Okay, now that I've told you way too much information about a silly pot pie, I'll tell you how to make it.  (At the end of this post, I'll put the actual recipe.  You know, in case you really want to make this and don't have a computer in your kitchen. :) )

Ready to prep?  Fill a big pot 3/4 of the way full with water.  (If you are using Crock-Pot chicken,  you can strain the chicken and use the broth to boil your veggies in.  Not sure if this adds any flavor, but I can't bear to toss the broth!)

While you're waiting for the pot to boil, cut one potato into small chunks.  Toss them in the boiling water, turn the heat to medium-high, and cover.  

The potato will take about twenty minutes to cook.  Use that twenty minutes to get everything else ready.

Cut up a handful of fresh green beans, and a handful of fresh baby carrots (peeled).  Set them aside...you will add them to the potatoes in about fifteen minutes.

Get out your 1/3 c. measuring cup.  (You'll be using it a lot for this recipe!)  Also get out your favorite skillet with high sides...pretty sure that is not a culinary term. 

Chop 1/3 cup of onion.  I have this really nifty onion chopper that was on sale at Williams Sonoma abuot five years ago.  This would probably work, too.

Melt 1/3 cup butter over medium-high-ish heat.  (1/3 c. of butter is 5 tablespoons, plus a little extra) 

As the butter starts to melt, throw the onions in.

Once the butter has melted, let the onions cook for two minutes.  Now, add 1/3 cup flour, 1/2 teaspoon salt, and a 1/2 teaspoon pepper.

Don't get scared, but you're going to make a roux.  Turn the heat up a little bit, and using a wooden spoon, STIR, STIR, STIR for one minute!  The mixture will be thick and pasty.

Add 1-1/2 cups chicken broth and 2/3 cup milk.

You will start to freak out and think you've ruined your roux, but you haven't.

Crank that heat up until it's almost on high, and keep stirring.  Eventually, the mixture will bubble and thicken enough to where you can run your spoon through it, it separates, then comes back together.  (It's a little tricky taking a picture of this, but you get the idea!)

Remember the green beans and carrots?  Throw those into the pot with the potato.

But don't forget to keep stirring your roux!  It will be nice and thick by now.

Remove the roux from heat, and drain your veggies.

Now for the fun part!  Take out the pie crusts from the packaging.  Line the bottom of your pie plate, making sure the crust reaches up to the edges (I used a square throw-away dish since I was taking this to the Smiths) with one of the crusts.

Cut out shapes, letters, or whatever you want to on the top pie crust.

I have these letter-shaped cookie cutters left over from Ellie's fourth birthday party.  I love them!

Add the chicken and veggies to the roux.

Pour this mixture into the pie pan, and top with your beautiful :) crust.

Bake at 425 for 30-40 minutes.  Cover the outside of the crust with foil to prevent it from burning.  ENJOY!

If you're still with me, here's the recipe to print (click on the recipe to enlarge it, then clik 'print' in your browser):

This is to-date the LONGEST post on our blog...and it's not even about the girls!  If you have any questions about this recipe, e-mail me!  chineezckr@aol.com