The secret to making a great chicken pot pie is home-made stock. Because this recipe yields a generous amount, there’ll surely be enough to use as a base for delicious soups or stews. Chicken pot pie freezes well so don’t hesitate to double or even triple the recipe.
Chicken and stock
- 1 large chicken (about 1.8 kg)
- 2 Tbsp poultry seasoning
- 3 carrots, roughly chopped
- 3 onions, quartered
- 3 celery branches, roughly chopped
- 10 carrots, diced
- 8 potatoes, diced
- 2 cups frozen peas
- ¼ cup oil or butter
- 1 leek, slivered
- 1 onion, slivered
- 3 garlic cloves, finely chopped
- 4 celery branches, slivered
- Salt and pepper, to taste
- 2 Tbsp poultry seasoning, ground
- 3 Tbsp dried shallots (opt.)
- 5 Tbsp flour
- 4¼ cups chicken stock
- 1 cooked, deboned chicken, cut in large pieces
- 1 large sheet pastry crust (see our recipe)
- 1 Tbsp 35% cream or 1 egg yolk
Chicken and stock
Place chicken, whole spices, carrots, onions and celery in a large pot.
Cover with water and cook on medium for 1h30 to 2 hours, until chicken is tender.
Remove chicken from the pot and let cool before deboning.
Strain stock and set aside.
Bring a large pot of salted water to a boil. Add carrots and potatoes. Cook for 12 minutes, until vegetables are cooked, but still firm.
Add peas and cook another 2 minutes. Strain vegetables and set aside.
Heat oil in a pot on low. Sauté leeks, onions, garlic and celery for 10 minutes. Add salt, pepper, spices and mix well.
Add flour and cook another minute, mixing continuously. Incorporate chicken stock, stirring until the preparation begins to boil and thicken.
Add cooked chicken pieces and cooked vegetables. Mix well. Transfer to an oven-proof dish (10 in X 15 in) or into two 9-inch pie pans.
Cover with pie crust. Make little incisions on the crust, then brush generously with cream or egg yolk.
Cook in the oven at 350 °F for 1 hour.