It seems that everyone has one particular dish that they’re scared to death to try and recreate in their own kitchen. No matter how much they love this particular meal, it is either too elaborate or involves too many foreign ingredients for them to consider putting forth the effort to master it themselves.
For me, this culinary hangup has always been chicken pot pie. I grew up on Mrs. Budd’s, and up until this past spring I was still throwing that shit in the oven after a long day because let’s be honest; who has the time? And how could I possibly recreate that flaky crust and bubbly goodness on my own? Well, the idea had eaten away at me for long enough, I guess. When I found out that WLBC was selling a savory pie crust mix, I decided to get over my fear once and for all and give one of my favorite fall foods a go.
Now, remember, I tested this recipe in the spring. Everything about it felt wrong, of course, because chicken pot pie should be saved for those eerie, hollow days of November when the leaves are crunching beneath your feet and smoke is curling out of every other chimney in the neighborhood and your loved ones are blown in through the doorway at dinner time by a gust of wind that will leave frost on your windowpanes by morning. It should be pulled out of the oven right at that moment and eaten slowly, warming up first your insides and then working its way to the tips of your fingers and nose. Thankfully my imagination is just as vivid in the springtime as it is in fall, because my goal was to beast this recipe ahead of time so as to work out all the mishaps before my favorite season came round.
Wouldn’t you know, there were zero mishaps. I mean NONE. For years I let my fear of failure limit my cooking endeavors when all I needed was a little courage and a pie crust mix. I’m going to share with you the easy recipe I used for this pie, and if you’re ANY level of enthusiastic for this meal I am begging you to try making it yourself. If I can do it, you can too. And if you’re wondering how it tastes compared to Mrs. Budd’s, well…let me put it this way. I shared some with my boyfriend, who ate it on his lunch break at work, and he immediately texted me “FUCK that was good.” He grew up on Mrs. Budd’s too.
Easy Chicken Pot Pie
1 cup diced potato (I used red, not peeled)
3/4 cup diced carrot
1/2 cup grass fed butter
2/3 cup diced onion
1 1/4 tsp salt
1/2 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1/2 cup flour (to make recipe primal, try almond meal)
1 1/2 cups chicken stock
1 cup milk
3 cups shredded chicken (I used the meat from drumsticks, which I seasoned and baked the night before…an extra effort that was SO worth it)
1 cup peas
2 WLBC savory pie crusts, prepared according to package directions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt ½ cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into shell. Place on a baking sheet.
Roll out the second pie crust into a disc large enough to cover the pie, but place on a separate baking sheet on a piece of parchment paper. Cover with tin foil.
Place both baking sheets in the oven and bake for 30 minutes, removing the tin foil towards the end so the top crust can brown but not burn.
When crusts have cooled, use a large spatula to slide the top crust onto the pie.