do you know how sometimes you get a craving for something but you don’t get it right away and then that craving sticks with you for days and days until you do something about it?
that’s how i have been feeling about chicken pot pie, and finally – FINALLY – i went out and did something about it. i made pie. easy chicken pie. i love pie, and here’s a gross admission, but i also love those el cheapo swanson microwaveable pies that do not hit the spot. they’re thin and watery and i adore them. mostly for the crust, the texture of it. please don’t make me explain.
this chicken pie by spicy southern kitchen has probably come closest in flavour to those microwaveable disasters, but in a grownup, you-can-be-proud-of-yourself way that you’ll want to share and show off with everyone. what? this old thing? i just threw a few things together and popped it in the oven. you know… nothing special.
but don’t let me fool you. it might be a simple recipe but it is deceptively good. he actually could not stop raving about it, and did not believe for a second it took about an hour (not including the chicken) to prepare.
her recipe calls for rotisserie and if you’re pressed for time definitely go that route. our grocery store makes delicious rotisserie chickens, and i can bet chicken from a churrasqueira would be equally amazing. i opted for crockpot shredded chicken, something else i’ve been meaning to try for awhile now. i cooked up four breasts but really, two were sufficient. i’m thinking about turning the rest of it into enchiladas or something equally cheesy. (i like cheese.) so easy to do – toss four chicken breasts into the crockpot with a cup of broth (i used veg because it’s what i had open) with 1 tsp salt, 1 tsp pepper, 1 tsp thyme, 1 tsp onion powder, and 1 tsp garlic powder, on high for 3-4 hours (or low – your choice). normally we struggle with texture, the meat always comes out feeling a little dry but this chicken turned out incredible.
1 cup potato, peeled and diced
3/4 carrot, sliced
1/2 cup butter
1/2 cup onion, diced
1 1/4 tsp salt
1/2 tsp ground pepper
1/4 tsp ground thyme
1/2 cup all-purpose flour
1 cup chicken or vegetable stock
1 cup milk
3 cups shredded chicken
1 cup peas
2 packages pie crust
1 egg beaten, with one tsp water for egg wash
preheat the oven to 425
put potatoes and carrots in a saucepan, cover with water and bring to a boil until soft, about 5 – 8 minutes. drain and set aside.
in another pan, melt butter and saute onions until tender. add salt, pepper, and thyme. sprinkle flour over mixture and cook about 1 minute, stirring to incorporate and ensuring flour is cooked evenly.
slowly whisk in stock and then milk, being sure to break up any lumps. add potatoes and carrots, lower heat to a simmer and let thicken. stir in chicken and peas and remove from heat.
set up your pie crusts according to package instructions. (i sprayed the tin with our coconut pam to make it a little easier to scoop out after i hate when the crust gets stuck to the pan, it’s the best part!). fill tin before covering. brush top pie crust with egg wash, place on a baking tray and put it in the oven for 3o mins.
total aside (but not really): our neighbour found a plastic kitchen on the side of the road, free to a good home, and she dropped it off for us. dylan was so excited she nearly jumped out of my arms when she saw it. it needs a good cleaning but how cool is this thing? it even has a bbq in the back. i love my smitten kitten.