Homemade Chicken Pot Pie (Actual Pie)

It was just within the last few years that I had learned that there are two versions of “chicken pot pie.” One is the literal pie version, with flakey crust stuffed with chicken and vegetable goodness. The other is the “Pennsylvania Dutch” version that is a thick and creamy chicken soup with big egg noodles. Some of you may be scratching your heads, I live about 30 minutes from Lancaster, home of relatively large Amish and Mennonite communities. Being so close, some of the recipes and cultural norms have wiggled themselves in…anyway. This recipe is a classic, actual pie version. In true Anna fashion, my mother asked me if I had ¬†recipe, I said yes. “Yes” actually means “I’ve got a plan but I’m totally making this up.” 9 times out of 10 it works for me.

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Pennsylvania Dutch CPP

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“Classic” CPP

 

Ingredients for filling:

2-3 thawed boneless/skinless chicken breasts

1/4 cup carrots

1/4 cup green beans

1/4 cup corn

Any other vegetables you’d like- peas, lima beans etc.

3 potatoes

2-3 chicken bullion cubes

1/2 stick of butter

1/2 cup flour

1 cup milk

Salt/Pepper

Pie Crust:

You can use 2 store bought crusts (top and bottom) or you can use this tried and true, my personal favorite, recipe HERE!

*Pre-heat your oven to 350*

1. In a medium-large pot boil chicken bullion cubes in about 6 cups of water.

2. Chop your chicken breasts into small bite sized pieces/cubes. Throw them into the water to cook. This flavors both the chicken and the stock. You will use this for the gravy filling later.

2. While the chicken is going, make your pie crust. Roll out and place your bottom crust into the pie dish. I made the bottom pretty thick because we like crust! Poke holes into the bottom to keep it from puffing up. Place in the oven at 350 until it is just turning golden brown. Mine happened to time perfectly for when I was ready to fill, about 30 minutes since it was thick.

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3. Peal and chop the potatoes into small bite sized chunks. Throw them in the pot with the chicken to boil until tender. I also threw in the carrots since they can take a bit longer.

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4. In a medium sauce pan, melt half a stick of butter over medium heat. Once the butter has melted and started boiling it will start to kinda bubble. Whisk in your flour continuously. It will bubble, thicken and start to turn brown. When it is a toasted almond color and smells nutty, remove from heat, slowly add in the milk to temper. Continue whisking. It will continue to thicken. This is a rue!

5. Using a ladle, ladle in as much of the stock from the pot with the chicken and potatoes as possible and put back on medium heat. Continue to whisk together. Add in salt and pepper to taste. This will be the “gravy” in your pie.

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6. Dump the rue/stock mixture back in the pot with the chicken and potatoes. Dump in the green beans, corn and other veggies in at this time. I used fresh-frozen veggies so they’d already been pre-cooked, they just needed “heated up.”

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7. Pull your bottom crust out of the oven if you have not already. Fill with your filling! You will probably have some left over filling.

8. Roll out your top crust, place on top, poke holes in the top to release steam. Put the pie glass/tin on a baking sheet to catch potential drips and replace back into the oven until the top crust is golden brown. This will take about a half hour. I used the broiler to then add a bit more color to the top crust.

Serve HOT! If you have any extra pie crust or filling, roll out the extra dough, cut circles, place in muffin tins and fill with the extra filling for mini-pies that you can freeze and eat later! YUM!

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My dad chalked this up to “another success.” Not too bad for not quite having a recipe! This recipe took a little over an hour start to finish, but for a CPP with HOMEMADE crust and gravy, I think that’s pretty good. This was perfect for the blustery cold winter we’ve been having up here in the North East!

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