Chicken pot pies bring back great memories for many of us. I always wanted to make one that was heartier than what I have ever had in restaurants or from the frozen food section of the grocery. Don’t let the Dark Chocolate Meat Rub throw you off. If you’ve been with me for a while, you already know that I use my meat rubs as all purpose spices in my kitchen, not because I want a chocolaty dish every time, but because they give great flavor to the dishes I prepare.
I was fortunate enough to obtain my stewing hen from McClaskey’s Glads. They dont’ just raise the most beautiful gladiolas around, they also raise laying hens. The stewing hen, a mature hen of 10 months or more is ‘put out to pasture’ so to speak when it is no longer considered a good laying hen, but in this case, it was ‘put into Donya’s kettle’! Cindy and Mark McClaskey are local growers here in the Treasure Valley of Idaho. They practice farming methods that are much better and safer than the large “corporate’ chicken farmers. I know and trust there products. Please try to purchase your products locally from small farmers. We need to support the small farmer so they keep putting healthy food in our kitchens.
Recipes for dishes similar to chicken pot pie date back to the medieval era. Savory pies were an important element of any royal chef’s repertoire. Recipes for chicken pie can be found as early as 1796. The earliest recipe for a pot pie is found in 1839, and it is for a sweet, not savory, pie. The first chicken pot pie recipe is from 1877, although it is very likely the dish was prepared long before. Pot pies were baked in a deep pot lined with crust. The purpose of the crust was to protect the food from the flavor of the metal; initially, it was not eaten. The first frozen pot pie was made by Swanson in 1951.
1/2 cup potato, diced
1/2 cup chopped onion
1 cup frozen peas
1/2 cup chopped carrot
1/3 cup melted butter
1/4 cup all-purpose flour
1 cup chicken stock (recipe below)
1/2 cup half-and-half
½ tsp dried thyme leaves
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked chicken
2 – 9 inch pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.
Sauté onion, carrots and potatoes in butter for 10 minutes.
Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly. Combine broth and half and half.
Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in peas, salt and pepper; add chicken and stir well.
Pour into shallow 9″ pie dish with crust on bottom and top with 2nd pie crust. Cut slits to allow steam to escape.
Bake for 45 minutes or until pastry is golden brown and filling is bubbly.
NOTE: Can make these in pot pie tins and it make three. Freeze these before baking. When baking frozen pies, place on baking sheet and bake at 375F for about 50 minutes.
1 Stewing hen
3 large carrots (roughly chopped)
5 stalks celery (roughly chopped)
1 large onion (roughly chopped)
1 large red bell pepper (roughly chopped)
2 Tblsp minced garlic
Place above ingredients into large pot and cover with water. Bring to boil, reduce to simmer and simmer 5 hours or more. De-bone chicken and strain stock. Freeze stock not used for future recipes.