Does food get any more comforting than this? While not the healthiest meal, there are a fair amount of vegetables in there and it’s a great way to use up leftover chicken.
I used leftover rotisserie chicken for this.
I used the carcass to make stock cubes. That is what’s floating in the water.
Melt 2 tablespoons of butter, and add 1/4 cup AP flour. Cook for several minutes on medium to drive off some of the flour-y taste.
Add 1 1/2 cups water with the stock cubes. Alternately you can use canned chicken broth for this (instead of the water and the stock cubes). I find the roux comes together more nicely and with less lumps if I heat the water and stock cubes in the microwave until just below the boiling point prior to adding to the butter/flour mix. Add 2 tablespoons chicken base (if you’re using canned broth you may not be able to do this due to the sodium content).
Add 1 cup diced carrots and 3/4 cup diced onions and cook for several minutes on medium to soften the carrots a bit.
Add 1 tablespoon dried parsley (you can use fresh but it’s expensive and I don’t usually have it around) and 1/2 teaspoon black pepper. A little thyme is nice in this too.
Add 2 cups cooked, diced chicken. This was from leftover rotisserie chicken (isn’t it crazy how cheap they are now. Gosh it’s cheaper than buying an uncooked chicken)
Add celery. I like my celery to have a bit of texture (I love the way it crunches) but if you like yours more cooked, cook for a minute.
Add a cup of frozen peas and cook until warmed through.
Add 1/4 cup heavy cream. If you’re going for lighter I suppose you could use milk (you can also replace part of the water above with milk).
Add one ugly pie crust. The pie crust is ugly but I assure you delicious. There is only one way to make pie crust: with lard. Anything else just doesn’t taste the same. And so simple: 2 cups AP flour, 135 grams of lard (I weigh it because it’s a pain in the rear to put it in a cup), 6 tablespoons ice water, 1 teaspoon salt. Cut the lard into the flour and salt (it works more nicely if you freeze the lard for a good half hour) until well mixed. I use a food processor for that. Then add the ice water just until the dough comes together. I then separate it into 2 slightly flattened circles and let rest in the refrigerator prior to rolling. Rolling between 2 pieces of parchment (or waxed paper, or food service wrap) makes handling MUCH easier.
I used this pie pan, it’s beautiful.
Add your cooked filling.
And your tops. I cut hearts into it to detract from how ugly it was. Hubby said “it’s not ugly, it’s rustic”. God bless him.
Cover with foil and cook at 350 for about 30 minutes.
Remove the foil and brush with a beaten egg.
Cook for an additional 15 minutes or until your crust is done. This is going to vary WIDELY due to the differences in pie pans. Mine is a very thick bottomed pan, so I know that I need to cook longer to make sure the bottom crust if cooked through. If it’s not done enough on the top at that point, I will just give it a quickie broil to brown and crisp it up.
May not be pretty.
But I assure you it was delicious! I guess I could have waited until it was nice and cold, then cut a pretty slice for a picture. But I couldn’t wait because the smell was just too overpowering.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
Chicken Pot Pie
- 2 C Flour All Purpose
- 135 grams Lard Frozen
- 1 tsp Salt
- 6 tbsp Ice water
Pot Pie Filling
- 2 tbsp Butter
- 1/4 C Flour All Purpose
- 1 1/2 C Water or chicken stock
- 4 Stock Cubes (or 2 cups chicken stock, as noted above)
- 2 tbsp Chicken base
- 1 tbsp Dried Parsley
- 1/2 tsp Black Pepper
- 1 C Carrots diced
- 3/4 C Onions diced
- 2 C Chicken chopped
- 1 C Celery diced
- 1 C Peas frozen
- 1/4 C Heavy cream
- For pie crust:Cut cold lard into flour and salt using food processor or pastry blender (I think grandma used 2 forks), add ice water until dough comes together. Rest in refrigerator for 1/2 hour, then roll out. This is easier if you do it between 2 sheets of parchment or wax paper.
- For Pot Pie filling:Cook butter and flour to make roux. Add warmed water/chicken stock and cook until slightly thickened, add spices and chicken base (if using), add carrots and onions and cook for several minutes to soften, add chicken, celery, peas, add cream. Add to a prepared pie crust.