Chicken Pot Pie is one of those dishes my mom made at least once a month when I was growing up. She made two pies in order to feed her army of 7 children + 1 husband. It has protein and vegetables all mixed together and is served in a buttery pie crust so on Pot Pie night she didn’t have to prepare any sort of side dishes. You can see why this would be a win win dish for a busy mother, especially on a weeknight.
My mom often says she only cooked when we were growing up because she had to; she never enjoyed cooking. She does love to bake, though. So our chicken pot pies were always made with homemade pie crust. The leftover crust scraps got sprinkled with cinnamon sugar, baked, and served as dessert. I still make cinnamon sugar crust with all my leftover scraps.
Being the overly picky child I was, I only ate the potatoes and crust if I could help it. Needless to say, I was not a fan of the dish. I didn’t eat pot pie for many years after moving out of my mom’s house, and I don’t remember how it came back into my life, but I am most definitely a chicken pot pie fan now!
My grown up chicken pot pie with mushroom gravy uses fresh vegetables in place of the jumbo can of veg-all from my youth, a homemade crust, plus ridiculously creamy and comforting mushroom gravy. It has taken about 7 chicken pot pie dinners for me to get Abby and Katie to consider coming around to possibly enjoying mushrooms. The pie crust is their favorite part of this dish, of course, and they used to separate out the mushrooms. The most recent time we had this for dinner, though…Abby held up a bite of pie on her fork and said, “Mushrooms aren’t so bad when they’re mixed with other things.” Victory is mine! I foresee two little mushroom eaters in my near future!
What childhood dish have you turned to favor as an adult?
- double pie crust
- 2 yukon gold potatoes (3 cups), diced
- 2 carrots (1 cup), diced
- 225 grams (1 1/2 cups) corn kernels
- 1 rotisserie chicken, meat shredded
- 5 sprigs thyme, leaves only
- 227 grams (about 3 cups) button mushrooms
- 1 small onion, about 100 grams, diced
- 2 garlic cloves, minced
- 57 grams (1/4 cup) unsalted butter
- 30 grams (1/4 cup) all purpose flour
- 16 fluid ounces (2 cups) chicken stock
- 4 fluid ounces (1/2 cup) whole milk
- kosher salt, to taste
- freshly ground black pepper, to taste
- Preheat the oven to 400F, and line a pie pan with pie crust.
- Place the chopped potatoes in a medium sized pot, season with salt, and cover with water. Bring the water to a boil, add the carrots, and cook until just fork tender, about 7 minutes. Transfer the cooked potatoes and carrots to a large mixing bowl.
- Add the corn kernels, shredded chicken, and thyme leaves to the vegetables in the mixing bowl.
- In the same cooking pot, over medium heat, cook the mushrooms until they begin release juice. Add the chopped onions and cook until translucent, about 3 minutes, stirring often. Add the garlic.
- Add the butter to the mushroom/onion mixture to melt. Once melted, sprinkle the flour on top and whisk to combine.
- Whisk in the chicken stock and milk, and cook until thickened, about 5-7 minutes. Season to taste with salt and pepper.
- Pour the gravy over the chicken and vegetables in the mixing bowl. Stir to mix well, taste, and season with salt and pepper as needed.
- Pour the mixture into the pie pan, and top with the remaining crust. Poke holes in the top crust to vent.
- Bake until the crust is golden brown, about 30 minutes. Serve hot.