Sweet Dreams Are Made Of Chicken Pot Pie

Written by Tina (our celeb shot/toasted host of the month)

Picture this. Snow is falling outside, Christmas tree is lit, and you are wearing three layers of clothing because god forbid you touch that thermostat. This is the perfect dinner to keep you warm on a chilly night. Who doesn’t love a good cozy comfort meal? Chicken pot pie is able to cure my seasonal depression like no medication could. Any excuse to stuff pastry dough with gravy is my kind of dish.

I’ve searched far and wide for the best chicken pot pie recipe. And yes, I have tried Martha Stuart’s and the butter queen herself miss Paula Dean’s, and I still think this recipe tops them. Try it for yourself if you don’t believe me.

Ingredients:

• 1 raw whole chicken (you can also use rotisserie because nobody will actually notice)

• 1 pack of pre-made Pie Crust (making your own is unnecessary and a psychopath move)

• 4 large carrots

• 4 celery stalks

• 1 medium sized whole onion

• 2 Chicken Broth Boxes (32 oz. It doesn’t matter the brand, this is just to boil your veggies/ chicken)

• 1 bell pepper (I prefer green but any will do)

• 1/4 bag frozen peas

• 1/4 bag of frozen Pearl onions (they can be hard to find, but are so important)

• Handful of flour (to make your gravy)

• Palm full of dried Parsley & Basil

• Salt & pepper to taste

Now, buckle up and get ready for this 85 step recipe. But I promise it is well worth it. Half the steps are cutting veggies- you got this! Grab a big ole pot and add your 2 chicken broths. Put the pot on medium heat until it starts to bubble.

While waiting for the broth to bubble, wash and dry about 4 stick of celery and 4 carrots. Peel the carrots and chop your onion and bell pepper in half. KEEP the peels/ veggie trimmings to throw in your broth- it helps add just that much more flavor.

Once the broth starts to boil, add in your carrots, celery, onion, and bell pepper to the pot. Then, add your whole chicken. MAKE SURE the chicken is covered with enough liquid, if there isn’t enough broth- you can add some water.

*If you are using a rotisserie chicken (I do because I’m ~lazy~), debone the chicken. You can use white, dark meat or both. Keep the chicken separate from the broth so it doesn’t get as dry as a nature valley bar. Place the rest of the chicken (bones and skin too) into the broth to stew, it will give your broth unreal flavor. *

Add in your palm fulls of dried parsley and basil. Now I know we all got different palm sizes. It really doesn’t matter, just grab a heaping handful and throw that -ish in.

Turn the heat down to a simmer and let that baby brew. The longer the broth cooks, the deeper the color or more richness your meal will have. I honestly let mine simmer for like 2-3 hours. (If you planned this recipe ahead, you can do this step in the afternoon and let the broth cook for longer such as 4-5 hours).

If you used a whole raw chicken, just please FOR THE LOVE OF GOD, do not forget to take out the chicken around the 2 hour mark, or until fully cooked. If you leave it in, it will ruin the dish- and yes I have forgotten about my chicken and ugly cried because it was rubbery and inedible. If you used a rotisserie and just have the bones in the broth, leave that bitch in there to steep the whole time.

Then, strain your broth but DO NOT forget to put a pot/ bowl underneath the strainer. You need the broth and the veggies for your pot pie.

In a separate medium sized pot, place a half stick of butter in the pan and melt under medium heat. Slowly add in spoonfuls of flour and whisk until it is a play-dough consistency. Let the butter and flour cook for about 5 minutes to get that gross flour flavor out. Then slowly start adding in ladles of the broth until a good consistency (a little on the thinner side). Add a shit ton of salt and pepper to help jazz it up.

Now because I’m a skinny legend I only use pie crust on the top of my pot pie, but if you want to line your pie dish with crust as well, then go for it, queen.

I shred my chicken and add it to my pie dish, and add my frozen Pearl onions and peas with the chicken. I also cut up my carrots that were boiling in the broth and add it to the pie dish. Fill that baby up with your gravy mixture and then top the pie with your crust. Make sure to add some slits in the top so air can escape and your crust doesn’t get soggy.

Throw it in the oven at 375 degrees for about 1 hour and a half, or throw it in the freezer to enjoy another night. If you don’t like the recipe, you must’ve done a step wrong. Can’t be my fault. It just can’t be. Enjoyyyy :)