Mama's Chicken Pot Pie
Pot pies made regular appearances at our dinner table growing up. They were an easy way for Mama to use up leftovers. To me, they are the ultimate comfort food. You just can't beat flaky pastry, fresh veggies, rich gravy, and a great way to use up leftover meat!
The recipe can be easily altered for beef roast, leftover turkey, or pork roast. Rotisserie chicken also works well in place of the chicken breasts.
- chicken breasts, diced (rotisserie chicken, leftover turkey,or pork/beef roast shredded)
- ribs celery, chopped
- carrots, sliced thin
- 1/2 medium
- onion, minced
- 1 clove
- garlic, minced
- red potatoes, diced
- 1 small pinch
- sage or thyme (i use sage for poultry, thyme for beef or pork)
- 2 c
- chicken stock (change stock according to which meat you're using)
- 2 Tbsp
- salt & pepper, as needed, to taste
- 1-2 Tbsp
- olive oil
- double crust pie pastry
How to Make Mama's Chicken Pot Pie
- 1Preheat oven to 375*.
- 2In a medium size pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5-8 minutes, until onions begin to turn translucent.
- 3While your vegetables are cooking, prepare 2-crust pie dough. (see first comment below for a link to my crust recipe) Roll out half, and place in a deep dish pie plate.
- 4Add chicken to vegetables. Season with sage or thyme and pepper (don't add salt yet). Cook until chicken is no longer pink. (If using pre-cooked meat, cooking the meat again is not necessary)
- 5Add chicken stock to vegetable/chicken mixture and bring to a boil. Mix cornstarch with 4-6 tablespoons of cold water and mix into boiling mixture. Return to boil and thicken to desired gravy consistency. Taste and add salt as needed.
- 7Roll out top crust and place over mixture. Trim crusts, roll under, and crimp edges. Make 4-6 slits in top, place in oven and bake, 35-45 minutes, until crust is golden brown.