The first time I ever made a chicken pot pie I was terrified. I had never made a rue based sauce before and it seemed like there were so many steps to it and I was sure I was going to mess things up. I was finally able to finish it and my husband absolutely loved it, he even told me that if I was on a cooking competition tv show, Master Chef or Hell’s Kitchen, that the pot pie would be my signature dish! Unfortunately for him, I didn’t make it again for another two years because I had such stressful memories from the first time. The second time I made it I took a deep breath, calmed down, and realized that the recipe is actually really easy, and now Eric gets to enjoy it a few times a year!
Eric has always been really into dutch oven cooking and we have accumulated a few different sizes over the years. He loves to figure out how many coals are needed and get them ready, and I love to do the cooking. They are great for one pot meals such as, chili, pot pies, and cakes. I usually use pie crust dough on the bottom and the top of the pot pie, but it is really fun to use big, puffy biscuits when cooking in the dutch oven. You just pour the pot pie mixture into the dutch oven and cover it with biscuits, and without lifting the lid, you know that the pot pie is done cooking when you get a whiff of the buttery biscuits!I used chicken and biscuits for my pot pie, but you could use any leftover meat you have such as, turkey, chicken, ham, or beef. You could also substitute the biscuits for pie crust. Whatever you use, I guarantee it will taste delicious!
- About 2 cups of diced chicken, turkey, or ham ( I used 1.25 lbs of chicken tenders because that is all they had at the store)
- 1 1/2 cups diced carrots
- 1 1/2 cup diced potatoes
- 1 1/2 cup frozen peas
- 1/2 cup diced onion
- 1/2 cup butter
- 1/2 cup flour
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon celery salt or celery seed (I used celery salt)
- 2 cups chicken broth, plus more for boiling the vegetables in, if desired.
- 1 cup milk
- 1 can of biscuits or two shells of pie crust
- If you are cooking in the stove, pre-heat oven to 425 degrees. If you are cooking in a dutch oven, heat up about 25 coals.
- If you are using leftover chicken or turkey, cut 2 cups into bite size pieces.
- If not using leftovers, place chicken on a sheet pan and season with salt and pepper and drizzle with olive oil. Bake for about 30 – 45 minutes, depending on what type of chicken you are using, until done.
- Add diced carrots and potatoes into a saucepan and cover with chicken stock. Bring to a boil and cook for about 15 minutes until vegetables are fork tender.
- When the carrots and potatoes have about 5 minutes left, add the frozen peas.
- Make the sauce: melt the butter in a saucepan and add the onions, stir for a few minutes until onions are translucent. Add the flour and stir until combined. Add the milk, chicken stock, salt, pepper, and celery salt. Stir everything together. Keep stiring for a few minutes until sauce starts to thicken, don’t worry, it will thicken!.
- Once sauce has thickened, add the chicken and vegetables and stir together.
- If using pie crust: press one pie crust shell into the bottom of a deep, oven safe pan. Pour in pot pie filling and cover with the other pie shell, make sure to press the edges of the bottom shell and top shell together. Make a few slits in the top of the the crust so the steam can get out. Brush with egg wash, if desired. Bake in the 425 degree oven for about 30 minutes, or until pie crust is browned.
- If using biscuits: pour the pot pie filling into a deep, oven safe dish and cover evenly with the biscuits. Bake in the 425 degree oven for about 30 minutes, or until biscuits are browned.
- If cooking in a dutch oven: pour the pot pie filling into the dutch oven and cover evenly with biscuits. Place the top on the dutch oven and put about 10 pieces of charcoal underneath the oven and about 10 pieces on top of the oven. Cook for about 30 minutes or until you start to smell the biscuits.