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Cooking Maggie’s Chicken Pot Pie

Chicken Pot Pie in a glass dish

So this is a pot pie recipe that I developed over ten years ago when I was first learning about food science in High School. Yeah, you read that right, 10 YEARS! That being said, this recipe, it’s not perfect, and will likely never be, but that’s what makes cooking and the process of developing a recipe so exciting! And boy has this recipe gone through the ringer! As it gets updated, I will add those extra notes below.

Update 9.15.2018: I have adjusted the recipe to now be a ONE POT recipe! WOAH! I used a technique that one of my friends taught me regarding her family’s recipe for gravy and it worked out really well.

Ingredients

Instructions

  1. Heat oven to 425°F. If using boxed pie dough, unroll one of the doughs and place in a 9-inch glass pie pan. If using Grandma Sullivan’s crust, follow directions below. Store bottom layer in fridge while preparing filling so it stays cool.
  2. Heat a little oil in a deep saute pan, and cook chicken until half cooked. Add ¼ cup white wine to deglaze the pan, scraping up all those good crusty bits. Add onions (or shallots), garlic, and potatoes, stirring often for about 5-6 minutes to prevent sticking for about 5 minutes. You can add some more white wine (or a little bit of oil) if you need a little more moisture in the pan.
  3. Then, add in the butter, melting it, then add in flour and stir until everything is completely coated. Gradually stir in the milk, then the broth a little at a time until smooth and at the consistency that you want.
  4. Lastly, add the spices, and let simmer, stirring occasionally so potatoes don’t stick to the sides of the pot, and cook until potatoes are ¾ done (tasting as you go or checking with a fork, but I prefer to taste), and then stir in frozen vegetables.
  5. Spoon chicken mixture into crust-lined pan. Top with second crust, seal edges, and cut slits in several places in top crust.
  6. Bake 20 minutes till lightly golden brown on the top.
  7. Let sit and cool for 5-7 minutes before cutting into, then ENJOY!

Notes

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