Destination Sturgeon Bay Recipes
Chicken Pot Pie
There’s something that’s so nice about settling in during the snowy days of March with some good old-fashioned “comfort food,” and this chicken pot pie recipe is one of my favorites.
There are lots of ways to make this a “fast” dinner, too, like using a pre-rolled pie crust, buying the coin carrots, and using the rotisserie chicken. Cheat where you need to, or take your time and do everything from scratch. Either way, this will definitely become one of your new family favorites. Enjoy!
1 recipe pastry for a 10” double pie crust (or a box of pre-rolled dough)
½ stick of butter, divided
1 onion, minced
2 stalks celery, chopped
4 large carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
1 tsp. salt
1 tsp. pepper
2 cubes chicken bouillon (or 2 tsp. chicken bouillon paste)
2 cups hot water
2-3 large potatoes, peeled and cubed
2 ½ cups cooked chicken, shredded (I use a rotisserie chicken because it’s easy!)
1 c. dry white wine
¼ c. all purpose flour
½ cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust, place into a deep dish pie pan and set aside.
Place 2 T. of the butter into a large skillet. Add the onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until the vegetables are crisp, tender. Stir the bouillon into the hot water. Add to mixture and bring to a boil. Stir in the potatoes, and cook until tender but still firm. Add chicken and wine.
In a medium saucepan, melt the remaining 2 T. butter. Mix flour and milk and shake well in jar with lid (I use my grandmother’s 90 year old “Swirl Mixer.” Talk about vintage, but no lumps!) Whisk into the butter until thick and then add to the chicken/vegetable mixture. Pour thickened mixture into the unbaked pie shell. Roll out the top crust and place on top of the filling. Seal and flute edges. Make slits in top to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20-30 minutes until crust is golden brown.
**I frequently will cover the edges of the pie crust with aluminum foil for 10-15 minutes just to make sure that it doesn’t “over brown.” I also like to double the recipe because it’s nice to have an extra to share with friends and family.