Rebecca's Cooking Journal

salt and pepper

Chicken Pot Pie and Chicken Pot Pie Stew

When I was a kid and my family ate out at a restaurant, I always got “chicken pot pie.” It was the fanciest, most delicious thing. I love the combination of pastry and chicken and vegetable yumminess.

In reality, chicken pot pie is very easy to make and hardly fancy. It’s a great go-to week night meal, because even my 1-year-old son ate some of it. The only problem is that the few times I’ve cooked it, it felt time consuming simply because of the baking part. I don’t mind cutting vegetables and then stirring and simmering a stew for 30 minutes. But I don’t want to then have to wait another 30 minutes while it cooks further in the oven: I want to eat!

So last night I made the chicken pot pie recipe. And then I dipped buttermilk biscuits in it and enjoyed eating it. Beyond baking some biscuits earlier, there was no baking after all the simmering, but there still is pastry goodness along with it. I think it works well as a stew.

My husband admits that he added a dash of a secret ingredient to the soup at the end: Tabascos sauce. I didn’t notice a difference in flavor, so I guess if he’s happy, I’m happy to remain ignorant.

Chicken Pot Pie

Yield: 4 to 6


6 Tbsp butter
1 cup chopped onions
1/2 cup chopped celery
6 Tbsp flour
2 cups chicken stock
1 cup half and half (or whole milk)
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
2 cups shredded chicken, cooked
2 Tbsp finely chopped parsley
two savory pie crusts (or buttermilk biscuits)
Salt and pepper


1. Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan.

2. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper.

3. Stir in the flour and cook for about 3 to 4 minutes for a blond roux.

4. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken.

5. Stir in the half and half and continue to cook for 4 minutes. Season with salt and pepper.

6. Stir in the potatoes, carrots, peas, and chicken. Mix the filling thoroughly and take stew off of the stove.

7. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet.

8. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.

Alternatively, skip steps 1, 7, and 8 and serve stew with biscuits.

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