Chicken Pot Pie

My mom used to read to me. We would read at bedtime and getting ready for school time. We’d sneak in a few pages before carpool and while waiting for my brother’s baseball practice to end. We’d read and read and then we’d talk.

We discussed the Holocaust and the Civil War. We explored slavery, what it meant to be an indentured servant, and why unions were established. There was talk of good parents, bad parents, cults, and religious persecution. Everything was on the table, except chicken pot pie.

At least, I remember wondering why we never had chicken pot pie. When mom read me Nancy and Plum by Betty MacDonald, I was intrigued by the little girls’ obsession with it. Beyond not being a big fan of pie anything as a kid – eating thickened chicken soup would not have flown. At the time, I just didn’t realize that’s what chicken pot pie essentially is. So it’s little wonder my mom never made it.
Then I had pot pie. It was years later. I’d outgrown my picky phase, which is a pleasure in and of itself. But these pot pies are also winners because they’re easy, tasty, and affordable.

All you need are the last bites of a rotisserie chicken or the leftover turkey bits you froze at Thanksgiving. Melt some butter, cook some flour, thicken a little chicken stock, toss in some veggies, and top it all with a beautiful layer of pastry dough. It’s that easy to have a ramekin packed with love. Just be sure to make two and share with someone you love to talk with.

Chicken Pot Pie
Makes 2

1 small potato, peeled and cubed into 1/8” cubes
1 TBS butter
¼ cup onion, chopped
1 clove garlic, minced
1 tsp flour
½ cup chicken broth
¼ cup green peas (frozen or fresh)
½ cup chopped chicken (or turkey)
1 pre-made pie crust
1 egg
1 TBS water

Preheat oven to 450 degrees.

Bring a large pot of seasoned water to a boil. Add cubed potato pieces and cook for 4 minutes. Strain potatoes and set aside.

Melt butter in a medium skillet. Add onion and sauté until tender. Add garlic and sauté until fragrant. Add flour and cook for 1 minute. Add broth, bring to a light simmer and allow to thicken (about 10 minutes).

Coat two ramekins with non-stick cooking spray. Divide potatoes, peas, and chicken evenly between them. Divide thickened chicken stock evenly between the two ramekins.

Cut two circles of pie crust, ½-inch wider than the ramekin. Top ramekin with pie crust, pressing the pie crust to seal the ramekin. Cut small slivers in the pie crust, which will allow the steam to escape.

Whisk egg and water together. Brush egg mixture on top of the pie crust.

Bake pies for 22 – 25 minutes, or until crust is golden brown.

Serve warm.

Recipe in print-friendly format

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