I’ve always loved chicken pot pie. I thought Costco’s was my favorite. Until I lived with my sister in Utah for wife training (jk. Kind of) and she made HER chicken pot pie. It was soooo good. For our wedding she gave me a recipe box with a bunch of her recipes in it and this was included. But one time I was making it and I didn’t have any potatoes... but I did have frozen seasoned French fries lol. So I cut them up and put them it. And now It’s our new favorite. Like really. Jeremy asked me to make chicken pot pie and I told him I already had potatoes, but he went to the store anyway specifically to get French fries. So, let’s make chicken pot pie.
aside from pie crust, here’s everything you’ll need. I typically don’t use standard measurements. But I know I generally want the same amount of everything, so I just fill up the same little glass for everything. It’s about 1 1/2 cups of carrots, frozen peas, frozen corn, and chopped fries. You’ll also need 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp savory, and 1/4 tsp thyme. 1 cup chicken stock, 1/2 cup flour and finally 1/2 cup butter.
I cover two raw chicken breast with water and salt and pepper
then let them poach for about 15 minutes. (I just dice up the chicken and use the cooking liquid as my chicken stock)
next, melt butter in a heavy bottom pan
stir in your spices
now stir in your flour and cook for 1-2 minutes. You want to cook out the raw flour flavor.
next goes in the chicken stock
followed my the milk
stir it in and let it thicken up. Basically you just make cream of chicken.
add your carrots and your fries (Sarah boils her potatoes and carrots for a few minutes before adding them in. I actually always forgot to)
let them cook for a bit. You don’t want them to be raw
once they’re getting soft, pour in all the other goodies.
the filling is ready. So, let’s prep your dish. Jeremy specifically asked for a deep dish pie. So I’m using a loaf pan. But normally I just use a pie dish or a casserole dish. Whatever you choose, lay out your bottom crust.
fill it up
put your top crust on (before I put anything in the dish I’m going to use, I’ll turn it upside down over the rolled out dough and cut around it so that it fits perfectly)
seal the edges
and slit the top so steam can escape.
bake at 350° for 45-1 hour. If the top starts to get too dark just cover with foil, but it should be okay.
dish it out
if you make this recipe, take a photo and tag me @martinezmade_, use the hashtag #MartinezMade or leave a comment below and let me know what you think. Thank you for reading!