Two Fowls! Chicken Pot Pie and Chicken Stock

Chicken Pot Pie

adapted from Robbie Rice on
Makes 8 servings or one 9″ pie

  • 1 lb (3 C) boneless chicken, cubed (Used leftover chicken from a hybrid lemon garlic thyme Ina Garten/Zuni Cafe roast chicken test)
  • 1 C carrots, chopped
  • 1 C frozen peas
  • 1 C frozen corn
  • 1 T butter
  • 1/3 C chopped onion (Used the caramelized ones leftover from the chicken test)
  • 1/3 C whole wheat flour
  • 1/4 tsp black pepper
  • 2/3 C whole milk
  • 1 3/4 C chicken stock (recipe below)
  • 1 unbaked pie crust (recipe below)

Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine chicken, carrots, peas, and carrots. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the same saucepan over medium heat, cook  butter. Stir in flour, pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie plate. Note we used one pie crust to reduce carbohydrates and two is too much crust! Pour hot liquid mixture over. Cover with pie crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 20 to 25 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Pie Crust

More recently I have been experimenting with wheat flour as a substitute for whole wheat chocolate chip cookies, whole wheat M&M cookies and now pie crust.

  • 1 C whole wheat flour
  • 1/4 C all purpose flour
  • 1/4 tsp salt
  • 1/2 C butter, chilled and diced
  • 1/4 C cold water

Combine flour and salt in a medium bowl. Cut the butter into the dry ingredients until you get coarse crumbs. Stir in cold water a tablespoon at time until you form a ball. Wrap in plastic and refrigerate for at least 4 hours or overnight. When ready to use, roll the dough out into an even flat shape about 1/8 inch thick. Press into pie plate if desired.

Chicken Stock

  • 1 pound chicken parts, carcass remnants, etc.
  • 3 stalks of celery, including some leaves, chopped
  • 1 large carrot, chopped
  • 1 medium onion, quartered
  • 1 1/2 tsp salt
  • 3 whole cloves garlic
  • thyme to taste
  • 6 C water

In a large soup pot, combine all the ingredients. Bring contents to a slow boil uncovered. Reduce heat, cover and simmer for 1 hour. Remove chicken carcass and vegetables. Strain the stock and skim fat and scummy particles off the surface. To make a clear soup, strain through a cheesecloth. Store for later use if you would like.

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