nana effie's chicken pot pie

How To Make nana effie's chicken pot pie

• 1

  Boil chicken in water until it is falling off the bone. (2 bone in legs and 2 bone in thighs will be enough for this recipe) drain chicken and SAVE water (I strain the water through a cheese cloth or very fine collinder)
• 2

  Once cooled, debone chicken and dice meat. While chicken is boiling, boil potatoes and carrots until tender but still firm.
• 3

  Saute onion, garlic and celery with butter and rosemary. Once potatoes, carrots and chicken are done, add all ingredients to pan and continue to simmer together in butter on low heat stirring occasionally.
• 4

  On low heat, add pepper, salt and flour to your chicken water, stirring with a whisk until thickened, about gravy consistency. Add all ingredients to chicken gravy.
• 5

  line a deep dish pie pan with pie shell, fill with filling, cover with 2nd pie shell and seal sides. I cut 4 small holes in the top pie shell and put a small pan under it in the oven just in case there is any mess, I have yet to have a mess from it though! Bake at 425* for 20-30 minutes or until top pie shell is golden brown.
• 6

  *Note* I used store bought pie shell for this recipe, Nana Effie never taught me how to make home made ones and I haven't gotten around to learning that yet!! I have also put this recipe in a regular baking dish and covered with biscuits for larger church recipes! Also, I have the advantage of butchering my chickens fresh, this is why I say, "Whole chicken", you can use store bought chicken as long as the bone is in it to make the best stock for this "gravy". The ingredients in this recipe (except the pie crusts) make enough filling for 2 deep dish chicken pot pies!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card