Amish Chicken Pot Pie

I often find myself just browsing through my cookbooks, reading the stories that go with the recipes, looking at the beautiful pictures, sifting through the ingredients etc.

Even though I've read The Amish Cook at Home a gazillion times already, I still pull it out and sit and read.



It was during one of these times that I once again happened across the page with the Chicken Pot Pie.

Now I've made chicken pot pie many times before and I've even shared the recipe here on the blog, but I figured, you know, Amish cooking is to me the epitome of comfort food and I've yet to try one of the recipes in this book that I didn't enjoy.  I'm SO glad I decided to put aside my preconceived notions of "it's just another pot pie", and gave this one a try.

YUM!

So simple, and yet so delicious.  Do give a try. This recipe makes 2, 9 inch pies, I halved it for myself and still ended up with 2 pies so I'm not sure what happened there LOL Maybe my pie dish is not deep enough or it's too small, but regardless, I now have an extra pie to pop in the freezer.

Chicken Pot Pie

2 cups peeled diced potatoes (I left the skin on my red potatoes)
1 3/4 cups sliced carrots
2 sticks of butter
2/3 cup chopped onion
1 cup all purpose flour
1 3/4 teaspoons salt
3/4 teaspoon ground pepper
2 tablespoons chicken soup base
3 cups chicken broth
1 1/2 cups of milk
4 cups cubed cooked chicken
1 cup frozen or fresh green peas
4 disks homemade pie dough



Preheat oven to 375 degrees F.

Combine the potatoes and carrots in a large saucepan. Cover with water and boil until almost tender, 12 to 15 minutes. Drain and set aside.



Melt the butter in a large saucepan over medium heat and saute the onion until tender, about 5 minutes. Stir in the flour, salt and pepper and chicken soup base until blended.

Gradually whisk in the broth and milk. Bring to a boil and cook, whisking constantly, until thick, about 2 minutes. Stir in the chicken, peas, potatoes and carrots. Remove from the heat.



Roll out two disks of pastry to 1/8 inch thickness. Line two 9 inch pie pans with the pastry and trim to a 1/2 inch overhang. Spoon the chicken mixture into the pastry shells. Roll out 2 more pastry disks to a 1/8 inch thickness. Cover the pie pans with the pastry and trim to a 1 inch overhang. Fold the dough under and crimp the edges.
Cut decorative slashes in the tops of the pies. Bake until golden brown, about 30 minutes.

Chicken Pot Pie

 

This is Robin's Chicken Pot Pie and it's soooo sooo good, you won't believe that it takes but a few ingredients and nothing out of the ordinary to produce a filling and oh so yummy dish.

Are you ready????

This is all you're going to need.....with a few exceptions though.  You need 1 cream of celery, 1 cream of chicken, 1 cream of mushroom, one chopped onion, 2 cans of chicken, 2 cans of diced new potatoes, a small bag of mixed veggies and 2 boxes of pie crusts.  It makes 2 pies but since I was only wanting one, I am only using 1 box of pie crust.

Then I also realized that while at the store, I accidentally picked up two cans of cream of mushroom instead of a cream of chicken.  I just blame it on the holidays and the craziness around here.

Anyway, hopefully I haven't completely confused you already, just come with me and I'll show you step by step, it's easy and in no time you'll be eating a yummy meal.

Next you're going to chop 1 onion, I was feeling particularly lazy last night so I pulled out my mini chopper (I love him/her/it) and chopped it up real fine.

Now go ahead and add 1 can of cream of mushroom, 1 can of cream of celery and 1 can of cream of chicken

2 cans of chicken chunks

Next we add the 2 cans of diced new potatoes

I am using one small bag of the microwaveable (however the heck you spell it LOL) veggies....just steam them in the microwave first before adding to the mixture.

Here's the filling ready.

Now go ahead and pull out your pie crust, roll it out to fit the dish you're using.  I used a casserole dish a little smaller than 9x13 - inch.

Pour the filling on the pie crust

Now take out the second pie crust and roll it out again, then place on top of the filling.  At this point I went ahead and trimmed the pie crust.

I'm sure Martha Stewart will be flinching at this point because I don't have any cute pastry cutters or shapers or molds or whatever nifty name she gave them.  I just used a small paring knife and cut out little leaf shapes from the excess dough that I trimmed off the pie.  See....smart cookie sometimes huh?

Bake in a 350º for 30 to 45 minutes or until golden brown.  Now here's the thing, I didn't get mine golden brown because it smelled so good and the family were literally trying to attack the oven while this pie cooked.  I pulled it out and it was done but not browny enough like I wanted it. 

Oh well, sometimes you gotta make sacrifices right???  This time I sacrificed browness for yumminess in my mouth, it's all good!