The ladies at my husband’s work were asking (supposedly… part of me thinks he said that to me for flattery, but I’ll take it) for my chicken pie recipe. Because I made a beautiful pie last night, I’m feeling particularly inspired to write it down.
I’d like to insert a short caveat, though: I cook a lot like my grandmother. By this, I mean that I rarely go by a recipe in a book or written down, and I often just add things as I go. I’ve made this chicken pie enough times to have it pretty well down, but that being said, here’s what I did for last night’s pie.
- Pie crusts, at room temperature
- 1 lb. boneless, skinless chicken breasts (boiled, chopped up)
- 7-9 small red potatoes, with the skins on, (boiled, chopped up)
- 1 stick of salted butter
- 3 fresh cloves of garlic, finely minced
- Roughly 1/4 tsp coarse sea salt
- Roughly 1/4 tsp pepper
- Fresh basil, fresh oregano, fresh parsley (to taste)
- 1/4 cup unbleached, all-purpose flour
- 1/2 can cream of chicken soup
- 1/2 red onion, chopped
- 1 cup peas
- 2 large stalks of celery, chopped
- 3 large carrots, with the skins on, chopped
What To Do
1. Preheat your oven to 425 degrees. Make sure your pie crusts are out at this point, otherwise you’re stuck with cold pie crusts and that sucks. They need to be at room temperature.
2. Boil your chicken breasts and potatoes (separately, of course) as you’re doing the rest of this. Saves time. The chicken breasts need to be chopped up and set aside. The potatoes need to be boiled, but just until firm. This is crucial, if they’re too mushy, they won’t work.
3. In a very large skillet (it needs to be able to hold all of the filling with enough room to mix it all up at the end), on medium heat, melt the butter.
4. Once the butter is melted, add the minced garlic. After this is brown, you’ll add the salt, pepper, and basil, oregano, and parsley. Mix this all up.
5. After you’ve mixed this in, add the onions to this. Cook this mixture until the onions are transparent. The butter will be sizzling, it’s all set unless it’s burning. Don’t burn it, you’ll have to start over.
6. Once the onions are see-through, you’ll add the flour. Mix this well. The mixture should start to thicken up. Be proud, you just made a delicious roux! You could literally eat this as a soup and it would taste delicious. (Heart healthy, too…) Turn the heat to the lowest setting at this point.
7. After the mixture has thickened up, you’re going to add the cream of chicken soup. Mix all this up really good. It can be a little tricky because sometimes the butter-flour mixture doesn’t want to go into the cream of chicken soup, but if you’re determined and you just keep on mixing, it will eventually happen, I promise.
8. Now you’ve got this lovely, thick mixture. Add the peas, carrots, and celery at this point. Keep the stove on your lowest settings and just mix this up.
9. At this point, you should have boiled your chicken and potatoes. Add them in. This is where it gets a little sticky, because it will seem like there isn’t enough mixture to cover the chicken and potatoes and everything. But there is. Just be diligent, don’t mash the potatoes (this is why we cooked them only to firm).
10. Roll out your pie crusts, line a pie plate with the crust, and dump the mixture into it. ALL OF THE MIXTURE. Top it with pie crust, poke some holes in the top (If you’re fancy and have cookie cutters, use those, it’s adorable.) and put it in the oven. Cook it until it looks done, like a pie should. This is anywhere between 20-40 minutes, depending on how hard your oven feels like working.
Ta da, you have J’s Chicken Pie recipe.