Here’s how it goes at my house: I bring up a whole, frozen local chicken from my freezer, thaw it in the fridge for a few days, roast and carve it for dinner one night, then gather all the extras onto my cutting board and shred or dice them for a second meal. Depending on the season and the size of the chicken, our second meal might be tacos or chicken salad or, if my daughter has her way, I’ll stir that extra chicken into a satisfying, steaming chicken pot pie. I’ve tried many recipes over the years and ended up crafting my own take on this dinner. Mine includes no peas or carrots. I use onions and herbs to give the dish lots of flavor — and then serve it with stir-fried broccoli or a green salad on the side.
Makes 6-8 servings
- 1 double pie crust
- 2 Tbsp. butter
- 1/3 cup chopped onion
- 3-4 cloves garlic
- 1/3 cup whole wheat flour
- 3/4 tsp. fine sea salt
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried sage
- 1/2 tsp. dried rosemary
- 1 3/4 cups chicken broth (if you’ve got homemade, use it!)
- 1/2 cup milk
- 3 cups shredded or diced cooked chicken
- Heat oven to 425°F. Make pie crust dough. Roll out bottom crust and place in pie plate. Set aside.
- In large saucepan or Dutch oven, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in flour, salt, pepper and herbs until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thick. Stir in chicken. Remove from heat. Spoon into crust-lined pie plate.
- Roll out top crust. Place dough over filling. Trim, seal and crimp crust edges. Carefully cut out pieces of top crust to provide holes for venting.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.