Life invariably provides twists and turns. There is no avoiding them. Through this bittersweet symphony of life we are usually in the midst of counting our blessings, and balancing our challenges.
My parents moved to a rural small town about 10 years ago. Southern roots run deep in this town and weddings, new babies, and death are serious business. Word spreads like wildfire upon a death and the brigade team of hospitality assembles. Since condolences can be difficult to express, there is always food, and a lot of it. Soon after the first of many chicken pot pies and all the fixings arrive filled with kindness, comfort, and calories. The southern casserole speaks volumes but mostly it is the call to “How can I help?”
In honor of the ultimate southern comfort food I present you with a traditional chicken pot pie made with generous chunks of chicken and vegetables, loaded with kindness, comfort and calories.
Deep Dish Southern Style Chicken Pot Pie
Homemade double pie crust or ready-made refrigerated pie crust
2lbs. boneless, skinless chicken breasts, cut into generous chunks
3 cups chicken stock
2 medium potatoes, cubed
1 cup celery, chopped
1 medium onion, chopped
2 cups frozen vegetable mix (green beans, carrots, peas and corn)
1 Tablespoon Herbs De Provence (blend of thyme, rosemary, marjoram and savory)
1/2 cup all-purpose flour
3 Tablespoons butter
1-1/2 cups Half and Half
Freshly ground black pepper to taste
Salt to taste
1 egg beaten with 1 Tablespoon of water for egg wash
Preheat oven to 425 degrees F. In a 4-quart stock pot add the chicken broth and the chicken breasts. Bring to a simmer. Add cubed potato. Simmer until the chicken is no longer pink. Remove the chicken and let cool. Remove the potatoes with a slotted spoon. Place aside.
With the remaining cooking liquid reserve 1-1/2 cups of broth in a large measuring cup. Add half and half, herb seasoning, salt and pepper to taste. Set aside.
In the same pan, melt the butter over medium heat. Add the onion, celery. Sauté until vegetables are translucent-about 3-4 minutes. Gradually add in the flour, and mix until well blended. Gradually add in the broth mixture, lower the heat to simmer, and stir frequently until the broth is thickened. Add the chicken and vegetables. Stir until well blended. Set aside.
Line a deep dish pan (10-inches) with the first layer of the pie pastry. Add mixture until it reaches the top. Add second pie pastry, crimp and seal. Brush top gently with egg wash.
Bake 30-40 minutes or until golden brown.