Mama's Chicken Pot Pie
My mother didn't use a recipe for her homemade, 40's-style pot pie. But I found this one from spicysouthernkitchen, that with a few changes, comes close to what hers tasted and looked like. What's more, in a concession to the 21st century, it uses a rotisserie chicken and a refrigerator case pie crust. (Sorry, Mama.)
- 1 cup peeled and diced potato
- ¾ cup sliced carrot
- ½ cup butter
- ⅔ cup diced onion I use 1 cup celery and onions combined
- 1¼ tsp. salt
- ½ tsp. ground pepper
- ¼ tsp. dried thyme
- ¼ tsp. poultry seasoning
- ½ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- 3 cups shredded chicken from a rotisserie chicken
- 1 cup peas
- 2 refrigerator-case pie crusts
- 1 egg beaten together with 1 tablespoon water to make an egg wash
- Preheat oven to 425 degrees.
- Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
- Melt ½ cup butter in a large sauté pan. Add onions and celery and sauté for several minutes.
- Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
- Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper, if desired.
- Stir in chicken and peas. Turn heat off.
- Fit 1 pie crust into the bottom of a deep-dish pie plate. Pour in filling.
- Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edges, using your fingers.
- Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
- Place on a baking sheet and place in oven and bake for 30 minutes.
- Note: Some like their pot pie to have a tight, hold-its-shape look when sliced. Others prefer more sauciness, which can be had by adding extra milk or broth.