Chicken Pot Pie 2015 version

This was made in a large rectangular casserole, 2 qt. (It could probably be done in a 9×13 pan, I think it would probably fill two pie pans, which does allow for a bottom crust also.)

1 lb chicken breast

2 T. butter

1/2 c. onions, finely chopped

2 garlic cloves, diced (1-2 T.)

3/4 c. potatoes, chopped

1/2 c. corn

1/2 c. green peas

1/2 c. carrot, finely chopped

1/2 c. white wine

3 c. water

3 T. corn starch, mixed with 1/4 c. water

Fresh ground pepper

Salt to taste

Double crust recipe



Prepare pie crust.

Melt 1 T. butter in large skillet, add chicken breasts, cook until nicely browned on each side.

Remove chicken, add onions and 1 T. butter, cook until cartelized, add garlic and carrots cook until tender.

Add wine and and one cup water, start scraping all of the little browned bits of chicken off the bottom. Add the rest of the water and simmer.

Add potatoes to water to cook.

When cool, shred or chop chicken into 1 -2 inch pieces. Set aside.

After about five minutes add corn and peas.

Mix corn starch and water, add to pan, stir to combine. Cook until slightly thickened.

Preheat oven to 375 degrees.

Add chicken to pan.

Cooking on low, add salt and pepper to taste.

Pour into 2 quart casserole pan.

Roll crust out into a large rectangle.

Place crust over top of pan and seal edges.

Bake in oven for 30-35 minutes, until crust is golden brown.

Greek Chicken Pie

This recipe came from “The Family Circle Encyclopedia of Cooking” which has been used several times this year for pies.

NOTE: I altered the recipe in several ways, first I used zucchini, the recipe called for celery. I used a 13 oz can of artichokes. Also their recipe called for a whole chicken to be boiled down and that was how the broth was created, normally I might do that but it’s the Nine Days Of Pie and I didn’t really feel like picking meat off of chicken bones for an hour, so I used chicken breast and I grilled it. I also traded 4 T. of corn starch for the 6 T. of flour the recipe called for.

3 lbs. whole chicken cut up

1 tsp. salt

1/4 tsp. pepper

3 c. thinly sliced carrots

1 1/2 c. zucchini, chopped

1 c. onion, chopped

9 oz frozen artichokes

1/2 c. butter

2 – 3 c. chicken broth*

4 T. corn starch

1 tsp. salt

1/4 tsp. pepper

1/2 c light cream

2 T. lemon juice

1 egg beaten, with 1 T. water

9 oz pie crust


Put chicken in a dutch oven or crock pot, add just enough water to cover. Bring to boiling, skim off foam. Add 1 T. salt and  1/4 tsp. pepper. Lower heat, and cover. Simmer for 30 minutes or until chicken is tender.

Add carrots, zucchini (or celery), onion and artichoke hearts to broth. Simmer for 15 minutes or until tender. Drain and reserve broth, if less than three cups add water (or liquid from artichoke can or jar) to make 3 cups.

Skin and bone chicken, cut into bite sized pieces.

Heat butter in a large saucepan, add corn starch, salt and pepper, cook and stir one minute. Add cream and chicken broth. Cook, stirring constantly, until thickened and bubbly. Stir in lemon juice, chicken and vegetables.

Spoon into a shallow 11x7x 2 baking dish (I used a 2.75 qt pan and it was bubbling all over, don’t be afraid to go 9×11).

Preheat over to 400 degrees. Roll our pie crust, cut into 3/4 inch strips and fit over filling in a lattice design (or do a full cover as I did and poke a lot of wholes in it). Brush with egg wash.

Bake for 30 minutes, or  until pastry is golden brown.