Source: Auntie Paulie cir. 2000’s
Homemade Chicken Pot Pie
Chicken Pot Pie is quite the culinary delight. I think of this dish as a rather elaborate one for some reason, while I think in reality, it’s quite a peasant’s dish. They say the Greek and Roman’s invented this dish. While a few hundred years after the fall of the Roman Empire, this once loved dish of the Roman’s, made it’s way to the land of the British. As we know what happened after that move…yes, of course they brought it over to the new America’s when they arrived. The recipe at least. However, the old name of this dish, as found in an original cookbook from the 1798, was called “Sea Pies”. I don’t think that needs much description based on the name.
I don’t think of myself often as a modern person, but based on the history of the pot pie, I’m going to stick with the modern version. The old versions were said to sometimes have live foul flying out when this pie was cut, while the old “sea pie” tended to have whatever meat might have been available on the ship. No thank you!
A few years back, my mom and Auntie visited us in Switzerland, from California. Two women who love to cook visited me. Translation: There was a lot of cooking going on during this trip, and my kitchen was always warm and full of life. I love, love, love those moments where our heritage is actually fusing while we cook. My Aunt made this pot pie for us. We however, did most of the eating. My kids still ask for this specialty often. This version has only a top crust, no bottom. You can however, make the pie with a top and bottom crust and every version in between. I think the key is a nice buttery creamy sauce, pulling all the vegetable and chicken flavors together. The crust is equally important, but this recipe will cover both, thus delivering one of the best versions of Chicken Pot Pie.
Chicken Pot Pie
- 1 chicken boilded
- 3 tbs olive oil
- 1 pinch sea salt or 2
- 1 pinch black pepper
- 5 cups chicken stock preferably homemade
- 2 tbs bouillon or 3
- 1 tbs butter or 2
- 2 cups carrots
- 2 cups peas frozen
- 1 onion or 2, diced
- 1/2 stick celery or a whole one
- 3/4 cup flour
- 1/2 cup heavy cream
crust (double recipe for a top crust, a must)
- 3 cups flour
- 1 1/2 tsp salt
- 1 tsp baking powder
- 75 gr butter
- 1/2 cup water or 2/3 but ice cold
- 1 egg beaten with water for egg wash
- 1 pinch salt and pepper
- Get a stock pot filled with water, and put the fresh chicken in. Bring to a boil, and let it cook and boil until meat easily comes off the bones.
- Prepare the chicken meat in small pieces
- Keep your broth separate.
- Begin to prepare the vegetables. In a large stock pot, melt butter and oil, add onions, diced carrots, diced celery root.
- Cook until translucent and the carrots are a bit softer.
- Add the flour, ¼ cup amounts at a time and stir.
- Add the bouillon
- Begin to add your broth, stir until all has been added.
- Add your cream, and your frozen peas to the mixture, and finally, add the pulled chicken.
- At this point, it’s cooked, and ready to be placed in your dough lined baking dish.
- I happen to have a Vitamix, and not a cuisinart or kitchenaid. My aunt showed me a very quick and an easy way to make the dough in the mixer. Begin by adding the flour to the mixer-turn it on. Add the salt and baking powder. Slowly add your cut butter cubes, then the water. Add enough water until it forms a ball and is well mixed.
- Line a baking dish and pre-heat your oven to 200 °C. Add the filling and place the dough on top (remember double the dough recipe)
- Paint on the egg wash
- some salt and pepper
- and bake for approx. 1 hour.
- Serve, and watch the entire pie disappear!!!