RECIPE: Homemade Chicken Pot Pie

Mitch’s chicken pot pie – just out of the oven. Electronic image by Ron Flaviano for Homeplate and Metro Monthly.


For pot-pie filling:

1 1/2 pounds chicken (white and/or dark)

2 cups chicken stock

1 1/2 teaspoon olive oil

1 medium onion

3 medium carrots

2 small celery stalks

salt and black pepper

1/2 teaspoon thyme leaves

3 teaspoons chopped parsley

1/4 cup heavy cream

1/2 cup flour

4 teaspoons unsalted butter

3 tablespoons white wine (optional)

1 package of frozen peas (optional). Add to mixture without cooking.

(Medium dice all vegetables into 1/4-inch pieces.)

For pot-pie dough:

You can also use store-bought dough. For homemade-pie dough, you’ll need:

3 cups flour

1 cup chilled shortening

1 teaspoon salt

3-4 tablespoons ice water or ice cubes and/or vodka (optional). (Use a half-water/half-vodka mix. The alcohol will cook off. This helps keep the dough tender.)


Crumble shortening into flour until you get pea-size balls; incorporate water and roll between two pieces of wax paper and chill. Do not overwork. For a more savory dough, halve the shortening and replace with unsalted butter (pastry quality). Preheat oven to 400 degrees; after 2 minutes reduce to 350 degrees. (If using canned chicken stock, you can use a dutch oven for the chicken.)

Cut the chicken into medium-diced pieces after poaching for 8-10 minutes. Strain and save stock. Sauté vegetables in olive oil until they’re al denté (or retain a nice bite). Remove vegetables. Add butter and flour to a pan to make a basic roux. Cook till you get a blonde color; you may use the optional wine to deglaze the pan. Stirring constantly with a whisk. When mixture is smooth, remove from heat. Mix with chicken and season to taste.

Assemble with pastry on top; you can egg wash, but it’s not necessary. Bake for 20-25 minutes in small individual containers or 30 minutes in a 4-6 serving dish. Bake until golden brown and the sauce is bubbling.

Makes 6-8 individual pot pies.

ABOUT MITCH LYNCH – New Jersey native Mitch Lynch comes to the “Homeplate” with impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries.  Mitch and his wife, Patricia Tinkler, own Friends Roastery in downtown Salem, where he is chief baker and coffee roaster. He is also a certified fitness and diet coach.

© 2012 Metro Monthly, Add Moxie and Homeplate Media, LLC. All rights reserved.

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