The Perfect Year Round Chicken Pot Pie
Who said Chicken Pot Pie is only for the cold months? Well, I didn’t get the memo, and its a good thing, because there is nothing like homemade Chicken Pot Pie.
One of the reasons I like this recipe is because it is so versatile; the ingredients change with what is available at any given time of the year. Which keeps my ever evolving version on this national comfort food classic fresh and never boring. This time around I added Michigan grown asparagus and sweet corn right off of the cob along with a few mainstays like hearty potatoes and carrots. I also used a couple of hacks to keep things moving along without a hitch. You’ll thank me later.
Here’s what I did.
The teams all here…
- 1 young whole chicken (4-5 lbs)
- 1 medium onion, quartered
- 2 Tablespoons of Extra Virgin Olive Oil
- Kosher salt
- Fresh cracked black pepper
Any good recipe worth its salt is built around a couple of essential key ingredients and chicken pot pie isn’t any different. First, there is the chicken, for without it we’d have to call it something else . I started with a whole young chicken, about 4-5 pounds and it works perfectly. I placed the chicken in a large stock pot and filled it with tepid water. I added 1 medium onion quartered. A couple of carrots roughly chopped, Kosher salt, fresh cracked black pepper and EVOO. Over medium-high heat let the chicken cook for about 1 1/2 hours or until chicken starts to fall off the bone. Once finished remove chicken from pot and set on a large dish to cool. When cool enough to handle debone carcass and chop chicken. Also, you can freeze the stock for use later once it cools. Next, I prepared the veggies.
- 2-3 Cobs of sweet corn (cut off kernels using a sharp chef’s knife) = 1 cup
- 1 bunch of fresh asparagus (use just the heads) = 1 cup
- 1 cup of frozen peas = 1 cup
- 2-4 scallions (sliced) = 1/2 cup
- 2-3 carrots (diced) – 1/2 cup
- 4-5 Yukon Gold potatoes cut into 1″x1″ cubes
- 1 Sweet Vadalia Onion (chopped) = 1/2 cup
- 1 Stick of Sweet Cream Butter, divided
I cut the kernels off of 3 cobs of sweet corn and cooked them in 1 Tablespoon of sweet cream butter in a cast iron skillet over medium heat. Repeat process with all vegetables. Only add as much butter as you need to keep vegetables from sticking or if you don’t want to use butter add olive oil as needed. After all veggies are sauteed place them into a large mixing bowl, or at this point you can add veggies to the chopped chicken then set them aside.
Next, use two packages of pre-made pie shells (or make your own from scratch). I prefer Pillsbury’s Pet-Ritz brand. Remove dough from two pie shells and mold into a ball. Sprinkle a bit of flour onto your work surface and using a lightly floured rolling pin roll out pie dough to 1/4″ thickness. Make sure the dough is big enough to fit into your baking dish. I use a 11″ Pampered Chef Heritage Collection 2″ deep pie dish. If you’re not sure how big your dish is just place your pie dish upside down onto rolled out dough to make sure it’ll fit. Remember to roll dough out a bit wider than the actual size of you pie dish, you want enough dough to cover the walls of the pie dish too. Roll dough into pie dish and gently tuck in the sides, be extra careful though because you don’t want to poke or tear the dough. Next, tear open a package of Campbell’s Oven Chicken Pot Pie Sauce and pour into chicken and vegetable mixture.
Then, combine remaining two pie shells into a ball and repeat process, roll onto top of pie dish and finish with setting a crimp design along pie dough edges. Make a simple egg wash using one egg beaten with 1 teaspoon of olive oil. Using a clean baker’s brush evenly coast surface of pie dough and edges with egg wash. Using a sharp knife cut a small steam hole into center of top pie dough. Bake in oven for 1 hour in a pre-heated 350 degree oven. Remove from oven, let cool and dig in.
Be sure to pin this delicious and quick dinner recipe to your Pinterest board!