A couple of weeks ago I did a post on the wonders of chicken and biscuits. I touched upon the coveted position of “most trusted meal” in our family; how we can use the broth from the chicken for months after the fact, and how this warm and hearty dish is almost always reincarnated to a favorite of the kid within us all – chicken pot pie.
This is the perfect post-weekend meal for our family. Sealed and stored properly in the refrigerator, the originals (leftovers) of chicken and biscuits will keep for several days, paving the way for a nearly finished meal on Monday.
After rolling out a quick pie crust (or prepackaged pastry if you prefer,) it’s just a matter of firing up the oven and setting the table.
Like all of us, our boys have their dietary preference and admittedly we get an occasional wrinkled nose in response to their, “What’s for supper?” question, I don’t ever remember a single word of protest when the answer is chicken pot pie.
The collective response is quite the opposite, in fact. Hands are washed, little bodies are seated, and often hands are folded together in anticipation of one of their favorite meals.
I have a great crust recipe that I am very happy with and with such tasty fixings ready to go from a previous meal of chicken and biscuits, it is really difficult to find any words of criticism for this warm and satisfying family meal.
– See more at: https://www.plattertalk.com/2013/09/italian-savory-pie-antipasto-di-torte.html#sthash.E9k6X4Ly.dpuf
Never Miss Another Platter Talk Recipe
Chicken Pot Pie
Recipe
for the chicken
- 1 whole chicken
- 1 can cream of mushroom soup
- 1 medium onion, coarsely sliced and diced
- 2 cups frozen corn
- 2 cups frozen peas
for the crust
- 3 cups all-purpose flour
- 1 cup shortening
- 1 teaspoon salt
- 1 tablespoon sugar
- ⅓ cup ice water
- 1 egg, beaten
- 1 tablespoon white vinegar
Instructions
for the chicken filling
for the crust
- Preheat oven to 400 degrees F.
- Combine flour, shortening, sugar, and salt.
- Work together with fork until consistency is pebbly.
- In separate small mixing bowl, beat egg, add water and vinegar, beat again.
- Add liquid mixture to flour and shortening.
- Stir with fork, combine thoroughly, form into ball, divide in two.
- Roll one ball out on lightly floured piece of parchment paper, to 12 inch diameter.
- Repeat with remaining ball of dough.
- Place first rolled out dough in non-greased pie plate.
- Fill with chicken mixture.
- Used second piece of rolled out dough to cover pie. Trim and crimp edges. Cut vents on top crust.
- Bake for 60 minutes until golden brown.
- Allow to set 10 minutes before serving.
– See more at: https://www.plattertalk.com/2013/09/italian-savory-pie-antipasto-di-torte.html#sthash.E9k6X4Ly.dpuf
CQUEK says
Looks absolutely beautiful!
Dan from Platter Talk says
Thank you, so much. This pot pie’s beauty is surpassed only by its taste. I hope you give it a try. Thanks again for your comments, I love to hear from you.
Prudy says
Oh…my…gosh… This is a beautiful thing. I cannot wait to make this…. thank you!! <3
Dan from Platter Talk says
Prudy,
I hope you give this a try! Thanks for the comments, I love hearing from you!
Pamela @ Brooklyn Farm Girl says
Pure comfort food at it’s finest, I haven’t had chicken pot pie in a few months but this is going to change now – thanks for sharing!
Dan from Platter Talk says
Pamela,
Thanks for the comments, this dish always seems to be a hit at our place. Hope you have a great week!!
S says
Pot pies are the ultimate in winter comfort food! Yours looks fabulously yummy, Dan. Sorry I missed your post earlier today. (Technical difficulties. Grrr.) Thanks for sharing, my friend!
Stacy | Wicked Good Kitchen says
LOL! I hit the name field upon transmitting my comment. It has been one of those Mondays! 🙂
Dan from Platter Talk says
Stacy,
I always love hearing from you, regardless of the field! Thanks for the comments, hoping your week is a great one!!
Andj says
I loooove chicken pot pie. This one looks delicious!
Dan from Platter Talk says
Andj,
Thanks!
Brooks Walker says
NorCal is just now starting to usher in nippy evening and overnight temps, and this lovely Chicken Pot Pie would be satisfying and comfy for crisp eves. I really need to visit a dish like this more often…Thanks for the inspiration Dan!
Dan from Platter Talk says
Brooks,
Hang on to those warmer temps while you can! In the mean time, you’re right – dishes like this help ease the arrival of cooler temps. Thanks so much for the comments, I really appreciate hearing from you.
Anne ~ Uni Homemaker says
This looks so hearty and comforting! The weather is starting to cool down here. Some homemade chicken pot pie sounds so perfect for it. Delicious!
Dan from Platter Talk says
Anne,
Pot pie weather is definitely here, not that I ever need weather as an excuse for great food! Thanks for the comments, I hope your week is off to a good start!
Gwen says
I love home made chicken pot pie but haven’t made it in far too long. I’ll have to get on this one and that carmel cheesecake next!
Dan from Platter Talk says
Gwen,
I think either of the choices you mentioned will suit you well. Thanks for the great comments!
Ashley @ Wishes and Dishes says
Pot Pie is my favorite meal when the weather gets cold!! There’s just something about it. The filling looks wonderful in this. Hope you had a great weekend!
Dan from Platter Talk says
Ashley,
All so true – hot or cold weather, actually – this is a year-round favorite with our bunch. Thank you for the comments!!
Joanne says
Pot pie is definitely one of my favorite comfort foods. yours looks ridiculously creamy and delicious!
Dan from Platter Talk says
Joanne,
Thanks for the comments, how can you not like something like pot pie, eh?!
Marie Matter says
Ultimate comfort food! Would love to have this for dinner tonight!!
Dan from Platter Talk says
Marie,
Comfort all the way, with this one!! Thanks for the comments, hoping your week is a nice one!