Chicken Pot Pie

July 29, 2016 131 Comments

29 Jul

It’s a favorite! Over the years, I have combined several recipes to come up with what we love. When company and the girls’ friends during the school lunch hour ask for the recipe so their moms can make it, you just know you’ve got a hit.

Last night we tried cupcake chicken pot pie. It was our meal but could be a delicious finger food for a party!

That is Will’s contribution. Meg assembled them for our last night’s dinner. First she sprayed the muffin tins and didn’t skimp. That was important so you can get the pies out without tearing the crust.

She gently rolled out the pie crust to about 1/8 of an inch. It should not be thin but about 1/8th of an inch to prevent the filling from seeping throughthe crust as it bakes. She cut the pie dough into squares wider than the individual cup and tucked them into the pan with the edge higher than the sides. Though she used made from scratch crust, store bought works too.

When filling each cup she let some of the sauce drain out through a slotted spoon. For the cupcake pies, the filling should be fairly thick. She then drizzled a little sauce on top. Using the extra dough pieces for tiny trims for the top is cute too. Hint…it can give you an indication of the over all crust doneness.

The finished little pies were perfect for finger food. The grandkids thought is was fun to eat! No fork needed!

It is all about the ratio my kids tell me. One like crust, hence the little pies, one likes more sauce which suit a larger pie serving but mostly we just like chicken pot pie.

The addition of tiny bites of potatoes is from my Aunt Maxine. She was one heck of a cook!

Adding tarragon is a Silver Palate Goodtimes Cookbook addition. That makes it French and fancy.

Actually, it adds an excellent taste of flavor to a tried and true classic basic dish.

Linda

Linda's Chicken Pot Pie

2.92 from 125 votes

Classic comfort dish with a twist of flavor

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Prep Time 45

Cook Time 45

Total Time 1 30

Servings: 8 -8 servings

Course: entrée

Cuisine: American

Ingredients Method

Ingredients

3 chicken breasts chopped into bite sized pieces
3 1/2 Tbls flour
2 cups hot milk or half and half
1/2 tsp salt
1/4 tsp white pepper flavor is more delicate
1 Tbls tarragon
1/2 cup reserved chicken broth
3/4 cup carrots sliced or diced small pieces
1/2 cup celery diced into small pieces
1 medim onion diced
2 medium sized white potatoes peeled chopped in into small bite sized pieces
2 cooked chicken breast cut into bite sized pieces
2 Tbls butter
1 egg white
Pie crust

Method

Cut chicken into bite sized pieces and boil until done. Remove and reserve the liquid
Boil the potatoes in the left over chicken cooking broth until lightly softened but not too soft as they will mash up when baking.
Next boil the carrots until soft in the same liquid. It will turn orange!
Saute onion and celery in 2 tbls butter.
Make a roux by blending 2 1/2 tbsp butter and3 1/2 tbsp flour throughly in a medium heated skillet. It should not brown at all.
Heat milk then slowly add the hot milk and continue blending. with a whisk The hot milk aids in the blending the sauce without lumps. Stir in tarragon, white pepper. Add salt to taste.
Add vegetables to the sauce.
Adjust sauce thickness by stirring in milk or chicken liquid. slowly
To make more thick, add a mixture of flour and sauce that has been mixed throughly into a thick mixture and slowly add while stirring into the pie filling mix a little at a time. The sauce will thicken more as it simmers on low.
Cook at low heat for about 10 minutes, stirring often from the bottom up.
Add extra liquid as needed while stirring if the sauce is too thick.
LIine the baking dish WITH pie crust in casserole dish pushing up the sides to drape off the edge
Fill with chicken pot pie mixture. Cover with pie crust and pinch the top and bottom crust together. Cut a few small slits into top crust. Brush beaten egg wihite over theta.
Bake at 350 degrees for 45 minutes or until crust is golden brown.
* for cupcakes, spray pan fist then press squares of dough into each cup.
*for cupcakes, cook at 350 for 20 -25 minutes.
Cupcake yield is 18