Chicken Pot Pie is one great way to use cooked chicken from making homemade chicken stock. I grew up attending the “Chicken Pie Supper” at our Congregational Church with my parents, brothers and great-grandmother. They always had it around my birthday in March, so I’ve come to equate chicken pie with my birthday. At the church suppers, the chicken pie was all meat, no vegetables, and served with mashed potatoes, gravy, and vegetables. The dessert was a choice of apple pie or lemon meringue, and we always complained that my great-grandma’s lemon meringue was the first pie to go and we never got a piece of it!
This recipe has vegetables in it, but feel free to leave them out or substitute as you wish. Chicken Pot Pie is a great comfort food. I made this one during our last big snowstorm. It’s a big process to make the stock and the pie on the same day, but it’s worth it.
Chicken Pot Pie
- 1 whole chicken, cooked, meat removed from the bones and shredded (you may not need all of it)
- 2 carrots, peeled and diced
- 1/2 cup green beans in small pieces
- 1 onion, diced
- 2 Tbsp butter
- 2 Tbsp flour
- 3 cups chicken stock
- salt and pepper to taste
- pie dough for a 2-crust pie
Boil carrots until softened. Add the green beans to the boiling water for the last minute or so. Drain and combine with the chicken meat. To make the gravy in the pie, melt butter in a large skillet and add onion, season with salt and pepper. Saute until softened, then add flour. Add chicken stock and simmer until thickened. Line a pie pan with the bottom crust. Fill with chicken and vegetable mixture, then top with gravy. Arrange top crust, flute the edges and cut a hole in the middle to vent. I like to cut a design, usually wheat, in the crust, too. Bake at 350°F for 1 hour, until crust is golden brown.