Chicken Pot Pie
Serves: 6
A rich chicken pot pie with a flaky crust - a hearty meal that is good enough to serve to company!
  • 4 large chicken breast halves (about 5 pounds)
  • 3 cups sliced carrots
  • 3 cups cubed potatoes
  • 1 small onion, chopped
  • 1 cup frozen peas
  • ½ cup chicken grease
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • ⅔ cup flour
  • 1½ cup chicken broth
  • 2½ cups milk
  • salt, pepper to taste
  • Pie crust - enough for 2 deep-dish shells and 2 top crusts
  1. Heat oven to 350 F.
  2. Place chicken breasts in baking dish and bake until done - about 1 hour. Remove from heat and reserve ½ cup of the grease.
  3. While chicken cools, peel carrots and slice. Peel potatoes and cut into small cubes. Cover potatoes with cold water until ready to use.
  4. In large saucepan or deep fry pan on high heat, bring 2 cups water to a boil. Add the carrots. Reduce heat to medium-high and cook for 3 minutes.
  5. Drain the potatoes and add them to the carrots. Bring to a boil, cover, and cook for 3 minutes.
  6. Add the chopped onions and cook for an additional 3 minutes. Remove from heat.
  7. In a medium sauce pan over medium heat, combine the chicken grease, butter, and garlic. Stir until butter melts and the mixture is bubbly.
  8. Add the flour gradually, stirring constantly. It will turn into a thick ball of dough. Stir and cook for one minute, turning heat down a little if it begins to brown.
  9. Slowly add the chicken broth, stirring well. You may want to switch to a whisk here.
  10. Add the milk gradually, Whisk continuously! The mixture should slowly thicken.
  11. Reduce heat to low and allow the mixture to cook for 10 minutes, stirring frequently. The goal is to make a design on the top of the sauce with the whisk or spoon, and watch it disappear quickly. In other words, not too thick, not too thin. Add more liquid if it's too thick. You may use cream if you want a richer sauce.
  12. Remove sauce from heat and set aside.
  13. Heat oven to 400 F.
  14. Remove the meat from the chicken and chop into generous bite-size pieces.
  15. Drain the cooked vegetables and add the chicken. Add the frozen peas and stir to combine.
  16. Divide between the two pie crusts, just to the top of the pan. Refrigerate any extra filling for another use.
  17. Pour half of the sauce over the filling in each pie.
  18. Cover with top crust. Cut vent holes in the top crust.
  19. Bake at 400 F. for 45 minutes, or until the crust is a rich light brown.
  20. Allow the pie to sit for 15 minutes before cutting.
Recipe by The Rowdy Baker at