Chicken Pot Pie
an American tradition
Recipes for pot pies in the United States date back to not long after the Revolutionary War when Amelia Simmons published American Cookery in 1796. There is something comforting about the combination of pie crust, meat, and vegetables baking in the oven on a chilly night. It is a convenient dish to make ahead of time for a simple meal with friends, as much of the preparation and clean-up can be done ahead of time. The recipe also allows for some variation as to the type of crust and the choice of vegetables. As children we ate Swanson’s chicken or beef pot pies in their little individual foil tins, which were first brought to market in 1951. This particular homemade version was hand-written on lined yellow paper and sent to me by my mother some years later. It was so well-used that it eventually fell apart at the folds. Today, I pretty much make it from memory. I recorded the measurements the last time that I made it so that I could share it here.
I top my pot pie with a whole wheat crust. I have not included that here since a recipe is easy enough to find and my pie crusts are not anything to brag about. You could also purchase pie dough or use puff pastry. Pot pies traditionally have peas and carrots. In this recipe I added asparagus to the mix since I had some in the fridge, but you can easily omit it. Broccoli is also a nice alternative. I generally cook the chicken the day before or several hours before I plan on assembling the pot pie. This way I can refrigerate the stock and skim off the fat. The leftover stock is handy to freeze. I use whole milk, but a richer sauce can be made with half and half.
Ingredients
2 split chicken breasts
1 t. salt
1 t. black pepper
1 yellow onion, peeled and cut in half
1 c. fresh carrots, sliced into medallions
1 c. fresh asparagus, cut into bite-sized lengths
1 c. frozen peas, defrosted
2 T. flour
2 T. butter
1 c. chicken stock
1 c. whole milk
1 t. dried oregano
1 t. dried thyme
Directions
There are five steps in making the pot pie. 1. cooking the chicken, 2. prepping the vegetables, 3. preparing your crust, 4. making the sauce, and 5. assembling the pot pie.
Place the chicken breasts in a saucepan and add enough water so that the chicken is covered. Add the salt, pepper, and onion. Bring to a boil and then reduce to a simmer. Cook for about 25-30 minutes or until an internal temperature of 165 degrees is reached and the breasts are no longer pink near the bone. Discard the onion using a slotted spoon. Place the chicken breasts in a bowl and allow to cool slightly. Refrigerate the stock. Remove the skin and bone from the chicken. Cut the chicken into cubes. You should have about 4 cups. Refrigerate until you are ready to assemble the pot pie.
Place a couple inches of water in a small saucepan. Add carrots and simmer for six minutes. Add the asparagus to the carrots and simmer for an additional two minutes. Turn off the heat and add the defrosted peas to your pan. The vegetables will continue to cook in the pot pie, but the carrots, in particular, should be mostly done.
Prepare your crust.
The sauce is made in a medium-sized saucepan. Melt the butter and whisk in the flour to make a roux. When they are blended together they will have a nutty aroma. Immediately, but gradually, start adding the chicken stock and milk alternately while whisking continuously over medium heat. Add more liquid as your sauce begins to thicken. After all the liquid has been added, use a spoon
to see if the sauce is thick enough. If not, continue to heat and whisk. Taste. Add salt and pepper if needed, and the oregano and thyme.
Preheat the oven to 350 degrees. Add the chicken and the vegetables to the cream sauce. Mix together. Pour into a nine inch pie plate. Top with your crust. Make some slashes with a sharp knife in the crust for steam to escape. Place the pot pie on a cookie sheet, in case the liquid boils over, and bake for about one hour. The pot pie is ready when the sauce begins to bubble and the crust is brown at the edges.
