Chicken Pot Pie


I was in the mood to try and make a pie crust from scratch today. Something I’ve never done before and I’m not sure why I felt like making one, but today was the day. As it happened I didn’t have the filling for a pie in the house, and I didn’t feel like going to the market but then I remembered we had bag of carrots from our visit it to the farm plus all the other ingredients for a pot pie.

If you’ve been following along with junior kitchen for awhile than you may have noticed that the dishes here are primarily vegetarian. This is because kitchen dad is a vegetarian. He came that way when I met him but he’s the only self proclaimed vegetarian in the family. I know in some families it can be a problem if one family member wants to eat different than the others but it’s never really been an issue for us. Cooking and eating primarily vegetarian has never been a hardship because there is such a huge variety of dishes. Exploring new ones has become a favorite past time. When the kids came along they naturally ate what we did and what other people serve. Occasionally kitchen dad is working late and won’t be home for dinner and I’ll take the opportunity to cook a non-vegetarian meal.

Ingredients for pie crust

(from Entertaining by celestial domestic deity Martha Stewart)

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter (3/4 cup) unsalted butter
  • 3 tablespoons margarine or chilled vegetable shortening
  • 1/4 cup ice water

In a large bowl, sift the flour and salt. Cut the chilled butter and shortening in small bits and add to the flour. With a pastry cutter, work flour and shortening until mixture resembles coarse meal. Add the ice water little by little, pressing the pastry into a ball. Wrap and chill for at least 1 hour.

After it’s chilled, take it out and divide in half. Get out your rolling pin and flour a flat surface. Roll out one half of the dough, enough to fit a pie plate. After you fill the pie you roll out the other half to cover it and trim off the excess. Crimp the edges and make slices in the top to release steam.

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Ingredients for the pot pie

  • 1 lb skinless chicken breast cubed
  • 1 cup sliced carrots
  • 1 cup peas (we used frozen ones)
  • Celery (I used 3 stalks)
  • 2/3 cup of milk
  • 1/4 teaspoon salt & 1/4 teaspoon pepper
  • Bouillon cubes, 2 or 3.
  • and I threw in 1 head of broccoli just because.

I boiled the chicken, carrots, peas and broccoli in a pot of water with vegetable bouillon cubes for added flavor. I let that cook for about 15 minutes and then I drained the vegetables but reserved the stock. I put the vegetables in the pie shell and heated the stock with the milk and the salt and pepper, stirring it until it thickened a little and then I poured it over the vegetables. After placing the top half of the pie dough and crimping it down, I baked it in a preheated oven at 400 for 40 minutes.

And there it was. A symbol of home.