Thank you to all of my wonderful readers for so many great pie ideas. I have decided to make a pie every 6 weeks or so, using my pie bird and your ideas. So, stay tuned for a fruit pie in March. I decided to go savory first and use my pie bird for a chicken pot pie, which was suggested by one of my blogger friends. Most of the fruits I wanted to use aren’t in season yet, so I am going to wait until it gets closer to spring. I have always enjoyed pot pies, but rarely make them. They are delicious and comforting, but oh so fattening. They are wonderful as a treat though. My family was super excited when I decided to make this as my first pie. Thank you again for the idea!
When it comes to a pot pie, I want it to be double crusted and fairly simple in composition. I love the crust on top, but I also love the wet crust on the bottom. Yum! I enjoy a nice gravy, with meat, peas, carrots, and onions. Sorry, I am just not a celery girl! A special thank you to my mother-in-law for showing me how to make the perfect gravy! I have put together a delicious, yet simple pot pie. I hope you give it a try when you are looking for a comforting dish or just a treat 🙂
Chop the carrots and onions into small bite-sized pieces, and set aside.
Preheat the oven to 450 degrees.
Mix garlic powder and salt together and rub all over the chicken breasts, followed by a little olive oil. Place in the oven in a warmed oiled pan. Flip once through the cooking process. Once cooked, remove from the oven to rest for about 15 minutes before cutting for the pie. Remove the chicken from the pan and splash a little chicken stock and deglaze the pan. Save this for the gravy. Reduce the heat of the oven to 425 degrees for the pot pie.
Note: If you are making your own pie dough, make it ahead of time and let it firm up in the fridge. If you are using frozen, take it out of the freezer, once the chicken is cooked and resting. That should give it 15 minutes to thaw.
Once the chicken is cooked and resting, start the other components of the pie. I use 3 different pans for this, sorry for the mess!
Place olive oil in 2 different skillets, over medium heat. Once heated, add the onions to one and the carrots to another. Cook the onions about 8 to 10 minutes until soft. Cook the carrots about 5 minutes and then mix in the frozen peas, and cook another 5 minutes. Stir the veggies and onions as needed. Remove from the heat when ready.
Meanwhile, place the butter and flour in a pot over medium heat, and whisk well until the butter has melted and the flour begins to cook. Add about 1/3 of your chicken stock and whisk well. Then add the rest in 2 parts, whisking well after each addition. Whisk in the juice from the deglazing process, followed by the salt and pepper. Whisk on and off until it comes to a boil and thickens.
Add in the peas, carrots, and onions, and stir well. Place over low heat. Cut up the chicken in bite-sized pieces and stir into the mixture. Leave on low and get your pie crust ready. Roll out one of your pie crusts and place in an oiled deep pie pan, forming the dough to the pan. Place the pie bird in the middle of the pan if using one. Stir your mixture and then evenly pour it into the pie pan. Roll out and add the other pie dough, over the top. Trim if needed (make a little hole for your pie bird's head), and press the pie crust and seal the pie. Make 4 small even slits around the bird. If you are not using a pie bird, make several long slits in the pie. Beat the egg and water, and paint evenly over the crust.
Place in a 425 degree oven for about 30 minutes, or until the crust is golden brown and the inside is trying to bubble through. If you can, wait 10 minutes before cutting. Enjoy!
# 1 Make the chicken a day or 2 ahead, and cut up the day of.
# 2 Make the pie dough ahead of time and freeze for longer storage.