Chicken Pot Pie
- 1 whole chicken or about four large chicken breasts
- 3 Rosemary sprigs
- 3 Thyme sprigs
- 3 medium carrots cut into thirds
- 3-5 celery stalks with the leaves
- 1 small onion
- 1 cup of sliced carrots
- 1 - 1 1/2 boiled corn on the cob
- 1/2 cup sliced onions
- 2 cups of chicken broth
- 1 cup of milk
- 1/2 up white wine
- 1/2 cup of flour
- 1/2 stick of butter
- Homemade pie crust for two 9" pies , (see pie crust recipe)
The best way to make a homemade chicken pot pie is with fresh ingredients. You an do this in a couple of different ways. See my section on how to make homemade chicken stock which can be prepared beforehand. The way I will explain this recipe is the freshest. See Chicken Broth Recipe.
Start by taking a large pot and a small chicken, about 5-lbs. Place chicken in pot with three carrots cut into thirds, a handful of celery stalks with the leaves on and one onion chopped in fourths. Sprinkle with about 1/8 cup of salt, 1 tbs of pepper, a few rosemary sprigs, and a few thyme sprigs. Pour water into pot covering chicken, bring to boil then reduce temperature to medium low and simmer for a little over an hour and a half. You can pull the chicken to the top of the pan and insert a meat thermometer to make sure it has reached proper temperature for poultry. Usually it is 165 degrees in the breast. You can take the chicken out and slice if it’s done, if it is pink place back into pot and continue to simmer longer.
While you are boiling chicken, place corn on the cob in a smaller pot and boil for 10-15 minutes or until soft. Remove from heat and let cool.
The best way to strain the broth is with a cheese cloth, discard the boiled herbs and vegetables. If you don’t have a cheesecloth, you can skim out with a large slotted spoon the herbs and veggies out of the broth. Taste the broth and add additional salt and pepper if needed. Measure out two cups of broth, package up any leftover broth for future use in an airtight container, label and freeze. Bring remaining broth to a simmer and add white wine.
Let the chicken cool, then remove meat from the bones and set aside with carrots and corn. Using a bowl and a knife, stand the corn upright and slice the knife down the stalk cutting the corn off the cob.
If you use canned or frozen corn you will need about one cup or 1 16 oz can. Boiling corn on the cob is great when corn is in season, or you can also use frozen cobs.
When corn is in season and you find it at a great price buy a
large amount and freeze for future use!
In a clean pot place 1/2 cup o butter on medium heat, add chopped 1/2 cup of onions, salt and pepper until onions caramelize. Next with a whisk add flour to mixture while constantly stirring. Let cook for about 5-10 minutes to let the flour cook. Next, add reserved chicken broth and milk to pot stir well. Then add the chicken, carrots and corn to pot and let cook for another 5-10 minutes to cook the carrots and let the flavors blend. Make sure to taste test and add more salt or pepper a needed.
Take the pre-prepared pie crust that you have in the refrigerator out about 15 minutes before you plan to use it. Using a clean floured surface roll out two sections of a circular crust, place the bottom one first, add mixture and then place the top one on. Crease the edges so they come together, decorate as you like. Slice at least three air holes on the top crust. You can also crack an egg and mix with a drop of heavy cream or milk to wash the top of the crust before placing in the oven. Sprinkling a tiny bit of salt on the top of egg wash adds extra flavor too.
Place in 425 degree oven for about 40 minutes. Continual monitor until the outside crust is a golden brown.
So many different ways!