The classic Chicken Pot Pie. In my opinion, there is absolutely no better comfort food dish than this recipe. It is considered one of the Great Moments in Chicken Culinary History by the Smithsonian Institute- I’m not joking, look it up! I’ve read that it originated in Greece and, although plausible, that’s what the Internet has to say about it. Apparently, more digging through the Internet, will reveal that English food writers would talk about this thick rue (gravy) and vegetable dish being made in a “coffin”. Clearly, they were well educated and understood that if you eat this every day, that is exactly where you’ll end up. But, it’s just an amazing dish that you have to have occasionally- tell your doctor, it’s Chicken.
My recipe is a classic winter edition. However, you should feel free to use any Vegetables that you have on hand. This dish is great for cleaning out the refrigerator or figuring out uses for leftovers. My recipe is considered pretty classic in the south. But in the Roman Empire, it was not uncommon for these pies to include live birds that would burst out when served. Let’s NOT do that, shall we? We aren’t making the dinner from “Indiana Jones and the Temple of Doom”.
Without any further ado, here is my recipe for Classic Chicken Pot Pie. Enjoy.
- 2 Eggs
- 4 Tbsp Butter - Cubed
- 4 Tbsp Flour
- 2 Cups Chicken Broth
- 2 Tbsp Milk or Heavy Cream
- 2 Chicken Breasts - Cooked & Shredded
- 1/2 Diced Onion
- 3 Cloves Garlic Diced
- 1/2 Cup Chopped Carrots
- 1/2 Cup Frozen Peas
- 1 Cup Boiled Potatoes
- Puff Pastry or Frozen Pizza Dough
- In a pot, melt the Butter.
- Just as it has melted, add the Flour and stir until thickened. Be careful not to let the Flour brown. It should be smooth and creamy.
- Add the Chicken Broth and stir consistently until it thickens up. You should be able drag the back of a spoon through the mixture and it stick- rubbing your finger across the spoon should leave a trail.
- Season well with Salt & Pepper to taste.
- Add the Milk and stir some more.
- Add the Shredded Chicken, Potatoes, Onions, Garlic, Peas, and Carrots to the Rue and mix very well. Let it cook for about another 2-3 minutes and then turn off the heat and set aside to cool down.
- Pre-heat the Oven to 400 degrees.
- Whisk the two Eggs into a bowl and set aside (Egg Wash).
- Spread Flour on your cutting board or smooth surface.
- Roll out the Puff Pastry and use a rolling pin to thin it out and maximize your dough.
- Using the Ramekin you'll be cooking with as a template, cut out the pastry leaving a small overage. The pastry cut out should be just slightly larger than your Ramekin. Repeat for each Ramekin you will be using.
- When ready, spoon your Rue and Vegetable filling into the Ramekin.
- Using a Brush, gently apply Egg Wash to the top side of the Ramekin.
- Place the cut out pastry over the top of the Ramekin and seal against the top.
- Brush another coat of Egg Wash across the top of the pastry so that it will turn golden brown. Repeat this process for all the Ramekins.
- Place all Ramekins in the oven (using a baking sheet if needed) for 30 minutes.