Old Time Chicken Pot PiePrint Print Without Images
Perfect for the cold, blustery days ahead, this comfort food recipe has been made even easier by using our rotisserie chicken and Krause Farms Pie Crust Patties
Old Time Chicken Pie
Page 138 in my well worn 1983 copy of Cookery Carousel, the MEI Ladies’ Auxiliary cookbook, is smudged and grease-stained from the countless times I’ve turned to this recipe. It’s a perfect dish to deliver to a friend in need, and I’ve had more than one mother say to me that her vegetable shunning children happily devoured the peas and carrots in this rustic dish. While there are more complex chicken pot pie recipes available, I find that I still love the simplicity of this easy to prepare dinner. It freezes well in an unbaked form, so if you’re already going to the trouble of preparing it, double the recipe and save one for a rainy day.
Makes enough for a 9×13 pan, serves 6-8.
3-4 c. cooked, chopped chicken (one rotisserie chicken yields approximately 4 cups of meat)
2 ½ c – 3 c. frozen peas
2 ½ c – 3 c. sliced, cooked, but still firm, carrots
(first amounts make it saucier, second amount less saucy – you choose!)
1 ½ tsp. salt
½ tsp. pepper
1 tsp. poultry seasoning
1/3 c. butter
1/3 c. flour
1 tbsp. Major Chicken base dissolved in 2 c. boiling water *
1 ½ c. milk
1 Krause Farms Pie Patty, thawed (or your own recipe for a 9” round)
1 egg, slightly whisked with 1 tbsp. water
- Mix all pie ingredients together in a large mixing bowl. Set aside.
- For the sauce, in a medium saucepan, melt butter, and blend in flour. Add broth gradually, stirring constantly, and then add milk. Bring to a boil, stirring constantly, until thickened. Pour over chicken and vegetables, and stir until mixed. (I usually combine the milk and broth in a glass measuring cup and heat it in the microwave until near boiling point. This speeds up the process of cooking the sauce quite a bit.)
- Pour into a greased 9 x 13 pan, either glass or ceramic (not metal).
- Slightly defrost and roll out 1 Krause Farms Pie Crust Patty on a lightly floured board until roughly the shape of the baking pan. Don’t worry if it’s not exactly the same shape, patch it up and call it “rustic”! Gently lay the pie crust on top of the filling, and cut a few slits in it for the steam to vent.
- Optional: Mix 1 egg with 1 tbsp. water, whisking slightly. Brush the egg over the entire surface of the pastry, and sprinkle with sesame seeds. This gives it a nice, glossy finish, but won’t change the taste at all, it just looks prettier!
- Bake in a 400 degree oven for 30 minutes, until hot and bubbling. Let rest for 5 minutes, serve and enjoy!
* What is Major Chicken Base?
You will notice that both Chef Dez and I love to use Major bases in our recipes. It’s a product I’ve used and loved for years, and one of the first things I sought out to stock when we opened Lepp Farm Market. It is a concentrated paste that you use in place of bouillon cubes, and we love it because the first ingredient listed is “chicken meat with juices” and it doesn’t contain MSG. You won’t find chicken listed first on any bouillon cube ingredient list! Speaking from personal experience, it can be stored in your fridge for up to a year or two, since the sodium in it acts as a preservative. I often add a tablespoon or two to my homemade soups to give the broth a more intense flavour. It comes in chicken, beef, vegetable and fish flavours.
If you’re hesitant about keeping it in your fridge for that long, you can also freeze it. The simplest way is to line a baking pan with parchment paper, and drop teaspoon sized balls on the paper. Freeze until firm, and then place the frozen balls in a zip-lock bag and return the bag to the freezer. Then you can pull ou the smaller amounts as you need them. Don’t forget to label the bag, because 2 years from now you’re going to wonder what those blobs are in your freezer! You won’t find a “best before” date on the cartons, since they are marketed to the service industry rather than the retail industry.