Dutch Oven Cooking > Main Dishes

Chicken Pot Pie

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Darren:
I made this for some in-laws over the weekend. Yum. Seriously. YUM.

Ingredients

* 1 Lb. chicken, cubed
* 2 potatoes, cubed
* 1 c. sliced carrots
* 1 c. frozen green peas
* 1-2 bouillon cubes
* 1/3 c. butter
* 2-3 cloves garlic, minced
* 1/3 c. chopped onion
* 1/2 c. sliced celery
* 1/3 c. flour
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 1/4 tsp. celery seed
* 1 3/4 c. chicken broth
* 2/3 c. milk
* 1 c. corn (canned), drained
* 2 egg whites, beaten
* 2 (9 inch) Pillsbury unbaked pie crusts
Preparation

In a 10" dutch oven, combine chicken, potatoes, carrots, and peas. Cover with water, add bouillon cube(s) and boil for 15 minutes using a full spread of coals.  Remove from heat, drain and set aside.

In the same dutch oven, still over a full spread of coals,  heat garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add corn and the other veggies (potatoes, carrots, etc..) and chicken to the sauce and stir to coat all the veggies in sauce. Remove from heat and set aside.

Clean out your dutch oven and place one of the pie crusts in the bottom and lightly brush with egg whites. Bake at 375° for about 5 minutes.  I used 1 ring on the bottom and 1 ring + a couple of coals on top.   Remove from heat and pour in the sauce/veggie mix.  It will come clear to the top of your crust.  Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.  Serves 6-8.

Darren:
Next time, I'm going to increase the ingredients, and make my own pie crust to use in a 12 inch oven. I was in a hurry (note the lack of pictures), so I didn't make my own.

But I can't emphasize the YUM enough. HOLY COW.

DeShawn:
I was just thinking this site needs a chicken pot pie recipe and BAM!  You post it.

Can't wait to try this one.

Darren:
Please do! I have to say that Chicken Pot Pie is one of my favorites anywhere, and this one certainly lived up to everything I wanted.

DeShawn:
We had this on Saturday night.  You're very right.  YUM!

We used a homemade pie crust and it turned out great.  My only complaint was that the roux/sauce could have used some more spice of some sort.  I think I'm going to try to modify Alton Brown's chicken pot pie filling to fit this recipe, though I'm going to have to add potatoes.  I'd miss them too much.  Chicken pot pie NEEDS potatoes, IMO.

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