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Chicken Pot Pie RecipeOur family Chicken Pot Pie Recipe resurfaced the other day when I was helping my mom clean out her recipe cupboard. She knows the Pot Pie Recipe by heart so I asked her if I could keep the original all yellowed and dog-eared. Mom fondly refers to it as the chicken pot pie casserole. As a child I would call it chicken under a tower cause the biscuits or scones on top looked like towers to me. It's a great chicken recipe and quite a winner with little kids if you get them all excited about the "towers". This is an old fashioned chicken pot pie recipe in the sense that it uses a whole chicken which needs to be simmered to make stock and taken of the bone, fresh vegetables and a homemade crust. If you're trying to save time, you can buy ready cooked chicken, substitute the fresh veggies with frozen chopped veggies and use a bought biscuit or scone mix like Bisquik.
Chicken Pot Pie RecipeMakes 6 small pies Chicken and stock ingredients
Chicken Pot Pie Recipe InstructionsThe first thing we need to do is make the chicken stock. Place the chicken, carrot, celery, onion and seasonings into a large stock pot. Add enough cold water to just cover the chicken and bring to a boil over high heat. Reduce the heat and let the chicken stock simmer for 45 minutes. Remove only the chicken from the pot and set it aside to cool. Continue to gently simmer the remaining stock water and vegetables in the pot. Once the chicken has cooled enough, remove the meat from the chicken bones. Place the chicken meat on a dish to use later in the pot pie. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced somewhat. For this recipe you will need to reserve about 2 1/2 cups of the chicken stock.To make the topping, sift the flour in a bowl. Using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly. Make a well in the centre of the crumbs and stir in the milk and parsley with a flat bladed knife till it forms a soft and sticky mixture. Turn this out onto a floured surface. Gently pat the dough into a smooth ball and then pat it out to a 1 inch thickness. With a scone cutter, cut rounds of about 4 or 5 cm (1 3/4 inch) wide. Reroll to get more biscuit rounds.
Prepare the filling. Preheat oven to 200°C (400°F). heat the butter in a large frying pan, add the onion, carrot, leek and celery and sauté over a medium heat for about 5 minutes until the onions are going translucent. Stir in the flour and cook, for one minute more still stirring. Add in 2 1/2 cups of the reserved chicken stock and the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. The mixture should thicken. Add the chicken meat, cheese, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Ligtly grease six pie ramekins - size about 1 cup or 8 fl oz. Divide the warm filling among the individual pie dishes / ramekins. Finish off this Chicken Pot Pie Recipe by placing 3 biscuit / scone rounds on top of each pot pie. Brush the tops with the extra milk and then bake for 25 minuts until the scones are golden and cooked and the chicken mixture is heated through. I know this chicken pot pie recipe takes a bit of extra preparation and time spent in the kitchen but it's well worth it when you are creating a family tradition. when I teach my kids how to make a chicken pot pie, I want them to see the value in putting in the extra effort.
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