I’ve been very hesitant to get into food blogging but finally took the plunge after years of back and forth. The rise of food blogs, social media, and cooking shows have in many ways made home cooking more accessible, inspiring, and encouraging people to try an incredible diversity of cuisines. These are all good things. At the same time, similarly to how people present a carefully constructed digital identity, many cooking blogs are hyper-stylized, take a team to execute a single dish, and only display images that are never short of perfection. This isn’t real life. But, if you want to be a successful food blogger, you have to play the game.
Today I had two major kitchen “fails.” I made one large batch of dough for two recipes and inexplicably messed it up. It just didn’t happen. I was so bummed about the crust for an apple pie because, well, you kind of need pie crust to work in a pie. And I knew it was going to impact the dinner – chicken pot pie. As I was cooking and tasting, I could tell the pot pie would be DELICIOUS.
But I kept saying how disappointed I was that I couldn’t put it on this blog because the crust wasn’t beautiful. And that I would have to cook the whole thing again just for this very post. This really bugged me. In real life, I pulled this meal together covered in flour and baby drool, juggling a teething infant and a three year old running around the kitchen screaming. We ate the chicken pot pie and loved it. My husband had three bowls and he’s a real jerk of a critic. Tomorrow, my daughter will take it to school for lunch and I’ll feel good that she ate chicken and four vegetables in one serving. I know this is something other people will enjoy. So several glasses of wine and a late night rant to my husband later, I’ve decided that an important part of my blogging experience is to set limits for how far I’ll go for that ridiculously staged “perfect” shot that will get me 8 million followers and internet glory/immortality.
And about this recipe – it’s lighter than many pot pies. I don’t like a very heavy, thick sauce, so this uses stock to add flavor and liquid volume without creating an overly dense filling. You could also up the veggie intake by adding broccoli or mushrooms, or even using a blend of sweet potatoes and carrots.
Chicken Pot Pie
This chicken pot pie features a lighter/thinner sauce than many heavy, often gloopy pot pies. The ingredients are heavily seasoned so every bite is flavorful and packed with chicken and veggies.
- enough pie crust to form a lid across your baking dish
- For the Filling
- 1.5 lbs chicken (about two large chicken breasts), cooked and diced into chunks or shredded, whichever you prefer
- 2 large carrots, diced
- 1 cup peas
- 1 cup corn
- 1 large shallot or a small onion
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/4 tsp thyme
- 1/4 tsp basil
- 1/4 tsp oregano
- salt and pepper to taste
- For the liquid mixture
- 1 pint heavy cream, warmed
- 1 cup chicken stock, warmed
- 1/4 cup flour
- 3 TBS butter
- 1/2 cup Parmesan or cheddar cheese
Preheat oven to 350 degrees. If you are making your own crust, I recommend rolling it into the crust shape now and placing it back in the fridge to chill while you prepare the rest of the steps. If using a box crust, take it out of the fridge to warm up a little bit so you can roll it out without cracking.
If you need to cook chicken, do this step first then cube/shred it and set aside in your baking dish.
In a large pot (I used a 3qt pot), heat a glug or two of oil over medium high heat.
Add all veggies into the pot and cook, stirring occasionally, for about 5-7 minutes.
Add the garlic and seasoning, stir to combine, and cook for a further 3-5 minutes.
Pour vegetable mixture into the baking dish along with the chicken and gently mix.
Over medium heat in the same pot, melt the butter fully then add the flour and stir for 1-2 minutes.
Add the milk and stock, increase the heat, and bring to a boil - whisk regularly.
Once at a boil, lower the heat to medium and allow the sauce to thicken for a few minutes.
Add in the Parmesan, stir to combine until it melts, and season with salt and pepper to taste.
Pour over the pot pie filling and mix until evenly spread.
Spread the crust across the top of the pot pie, crimping edges and adding a few slits to vent.
Brush crust with egg white wash or cream.
Bake for approximately 35 minutes, until crust is golden brown and done.
If you go with a store-bought pie crust, you may need to cobble the two 9-inch crusts together to fit across your baking dish. I used an oval dish and a 9 inch circular crust wouldn't fit the shape. If you are a good multi-tasker, you could make the cream mixture at the same time as the veggies using two different pans. I wanted to just use one pot so I cooked the vegetables first and then the sauce. I used frozen peas and corn with fresh carrots and shallot. You could use a frozen mix bag of peas/carrots/corn but I don't prefer the way the carrots come out from frozen.