This recipe is a marriage of my Mother’s famous homemade pie crust from her very own cookbook and my own chicken pot pie filling made with a slow cooked whole chicken. It is a match made in Heaven! With my Mother’s permission, I will be sharing her pie crust recipe along with my tender slow cooked chicken version of the pie filling. It is a true Southern comfort food. It’s hearty and chocked full of chicken, peas, carrots, hard boiled eggs and homemade chicken gravy. Now, I know that sounds like a lot of work, but it’s not as bad as it sounds and it’s absolutely worth the time it takes. I will walk you through it step by step and give you some shortcuts along the way.
I will be posting this Chicken Pot Pie in two different posts by posting the Chicken Pot Pie filling here and the pie crust in the next one, but I will send them out together. One reason being, the pie crust is used in several of my other recipes and I can link directly to it to give you easy access. It’s such a simple crust to make and you can make it up to 5 days ahead of time and put it in the refrigerator.
Here’s how I make my Chicken Pot Pie filling.
Chicken Pot Pie
In planning for my Chicken Pot Pie, I like to make the Pie Crust at least the night before and even a few days before depending on how crunched for time I am. For my Mother’s famous Pie Crust recipe, click on the link and it will take you to the sister post to this one.
To keep things simple and convenient for me, I like to cook my chicken in the slow cooker overnight. If you prefer, you can put it on in the morning and let it cook on low for 6-8 hours.
Place your whole chicken in your slow cooker. I also like to put in the neck and giblets if it came inside the chicken, just remove them from the paper pouch. Add the salt and pepper, water and cover. Cook on low overnight. In the morning, I turn it off and let it cool to the touch.
Remove the chicken from the slow cooker reserving all of that delicious broth. More than likely it will fall apart while you’re trying to get it out. Slow cooked chicken tend to get super super tender. Remove the meat from the bones and discard the skin and bones. Cover the chicken with plastic wrap to keep it moist.
Pour the reserved chicken broth through a strainer (to remove any unwanted chicken parts) into a large measuring bowl. You’ll need 3 cups of broth. If you need to, add enough water to make 3 cups. As you can see here, the broth is very rich. This is why I like to fix the whole chicken in the slow cooker.
Add the milk to the broth.
Now we’re ready to make the delicious gravy.
In a large pot, melt butter with the flour to create the roux. This will serve as the thickening agent of the gravy.
Cook the flour for a couple of minutes. I don’t want the flour to get brown, just want to cook it enough to prevent that pasty flour taste.
Add the chicken broth and milk mixture, whisking as you pour. Now, I only have 2 hands, so I couldn’t get a picture of pouring the broth mixture plus whisking plus snapping the picture. Just couldn’t make it happen. Thank goodness for written instructions!
Over medium heat, bring it back to a slow boil while slowly stirring or whisking constantly. You don’t want it to stick to the bottom of the pot and risk it scorching. That’s a bad thing. Cook for 5 minutes to allow it to thicken.
Before adding more salt and pepper, taste the gravy. I always seem to find the need to add more. You be the judge here. Whisk it all together. Cover and keep warm.
Now we have the pulled chicken and gravy ready and on standby. Let’s get the crust ready. I am making a 9×13 size pan of this Chicken Pot Pie.
Remove the pie crust from the refrigerator. Cut it in half. One half is for the bottom crust and the other half will be for the top.
Roll out one of the dough halves to fit in the bottom of your 9×13 pan. About 1/8″ thick.
Remember one thing about rolling this out into a rectangle, it does NOT have to be perfect. If it curls up the side a little, that’s fine. Don’t sweat it out. I promise it will taste the same!
Layer the chicken on top.
Add the frozen peas, carrots and diced hard boiled eggs.
For perfect hard boiled eggs: In a pot, add the eggs, then enough cold water to cover the eggs by about an inch. Place on the stove, turn on the burner to medium-high and bring to a rolling boil. Boil 2 minutes. Turn off burner and let stand, covered, for 15 minutes. Drain off hot water and run cold water over the eggs and add ice to cool down the eggs.
Pour the gravy over the chicken, peas, carrots and eggs.
Roll out the other half of the pie crust dough and lay it on top. Brush the top with egg wash.
Tip: Once you have rolled it to the right size, roll the crust around the rolling pin to make it easier to transfer to the pie. Carefully place the first end of the crust in place and unroll the rest.
Note: For the egg wash, break one egg into a small bowl, add 1 Tablespoon cold water and beat with a fork.
Bake in a preheated 400 degree oven for 30 minutes until the gravy is nice and bubbly.
I have a confession to make here. I got busy and forgot to brush the top with the egg wash. So, what happens is, at the end of 30 minutes, the pie is bubbly, but the top is not really brown and I have to turn on the broiler to toast the top. I guess it’s really not a big deal, but it’s just not as pretty.
My oh my, when you scoop it out, it’s this hearty, thick, creamy, yet crusty on both the top and bottom. It is to die for! On a cold winter day, it’s comfort food at it’s best.
Here’s another way I like to make these delicious goodnesses. I have these 12 ounce ceramic pots that I use for the French Onion Soup. They’re the perfect size for individual Chicken Pot Pies! Use a small bowl that fits down inside for a template to cut the dough for the bottom. Layer the chicken, then peas, carrots, diced eggs and gravy. Then use another bowl that fits the top to cut the dough for the top. I do cut the top crust in the center with a + to allow steam to escape and helps prevent the gravy from bubbling over the sides. They are adorable!
When making individual pot pies, be sure to place the ceramic bowls on a lined baking sheet in case they do bubble over. Bake in a preheated 350 degree oven for the same 30 minutes as you would the 9×13 pan.
For the Pie Crust recipe, click on the link or picture above. For the Dried Beef and Mushroom Spread, French Onion Soup, Spinach Salad and Fudge Pie, click on those links or pictures above too! Enjoy!
Here’s the printer friendly recipe: