Real Recipes From Real Home Cooks ®

spring hill ranch chicken pot pie

(1 rating)
Recipe by
Wiley P
Sierra Vista, AZ

This is a really hearty pot pie that I served tonight to the San Ignacio Supper Club and got rave reviews. I make 'em in 4 5"x7"x2" dishes (see pictures) and you need to be really hungry to finish one off. It takes a little time and effort, but you end up with a pot pie that will make you very, very happy! Don't let the number of ingredients or steps intimidate you - there is nothing difficult about this recipe. Just read the recipe and get your ingredients ready before you start. You'll be surprised how easy it really is!

(1 rating)
prep time 1 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For spring hill ranch chicken pot pie

  • 5
    chicken thighs, bone-in and skin on
  • 2 md
    carrots, washed, 1 medium chopped and 1 diced, devided
  • 1 1/2 md
    yellow or white onions, 1 roughly chopped and 1/2finely chopped, divided
  • 1/3 bunch
    fresh parsley
  • good water as needed
  • 2 slice
    bacon, diced
  • 2 Tbsp
    canola oil (if needed)
  • 1/2 c
    diced red bell pepper
  • 1 clove
    garlic, minced
  • 1/4 c
    all purpose flour
  • 1 c
    half & half
  • 2 c
    grated sharp or extra sharp cheddar cheese
  • 1 md
    new mexico #6 (big jim) green chile, roasted, peeled and diced (or 1 4-ounce can of diced green chiles)
  • 1 c
    corn (fresh or frozen)
  • 1 c
    peas (fresh or frozen)
  • 1/4 tsp
    ground cayenne pepper
  • 1/2 tsp
    kosher salt (or to taste)
  • 1/4 tsp
    freshly ground black pepper
  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    table salt
  • 6 Tbsp
    salted butter
  • 2/3 c
    whole milk
  • 1 lg
    egg, lightly beaten with a teaspoon of milk
  • 2 c
    mashed potatoes
  • 1 lg
  • 2 Tbsp
    salted butter

How To Make spring hill ranch chicken pot pie

  • 1
    In a 2- or 3 quart saucepan over medium high heat, bring the chicken thighs, rough chopped carrot and onion, parsley and good water to cover (at least 4 cups) to a boil. Reduce the heat to simmer. Cover the pot and simmer the pot for 1 hour. Strain the broth into a pan, skim off any fat and keep the broth warm. Toss out the vegetables and greenery. Remove and throw out the chicken skin. Remove the chicken meat from the bones and throw out the bones. Chop the chicken meat into spoon-sized or smaller pieces. Set aside. (Note: If you make the broth a day ahead, store it in the 'fridge - you can skim off the fat easier after it's chilled)
  • 2
    In a large skillet over medium high heat, cook the bacon until it is crisp. If there is less than 4 Tablespoons of drippings, make up the difference with canola oil.
  • 3
    To the skillet, add the 1/2 cup finely chopped onion, diced carrot, red bell pepper and garlic and sauté until fragrant, about 1 minute. Add the flour and stir constantly for 2 minutes to cook out the flour taste. Whisking or stirring constantly, slowly add 3 cups of the reserved chicken broth. (Any additional broth can be saved for other uses.) Still whisking or stirring, bring the sauce to a boil until it thickens slightly. Remove the pan from the heat and slowly whisk in the half & half. A little at a time, add the cheese, stirring to melt each addition before adding more.
  • 4
    To the sauce, stir in the green chiles, corn, peas, cayenne, salt and pepper. Once everything is well combined, mix in the reserved chicken.
  • 5
    Scoop or pour the filling into your casserole dish, pie pan(s) or individual pot pie dishes
  • 6
    For the biscuit top crust: In a medium mixing bowl, combine the flour, baking powder and salt. Cut in the butter until it resembles small peas. Add the milk all at once and stir just to moisten. Dump the dough out onto a floured surface and knead it about 8 times. Roll the dough to a 1/8"-1/4" thickness in your desired shape, depending if you are using a round or square casserole dish. Place the crust mixture over the pot pie, securing it around the edges. With a sharp knife, poke a few vent in the top. Brush the top lightly with the beaten egg. Bake at 425° for 25-30 minutes, until the top(s) crust is golden brown.
  • 7
    For the mashed potato top crust: In a medium mixing bowl, combine the mashed potatoes, egg and butter until well blended. Season the mixture with salt and pepper to taste if desired. Bake your pie(s) at 425° for 20-25 minutes, until the top(s) are golden brown.

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