the chicken pie shop

One of my favorite restaurants is the Chicken Pie Shop, a restaurant actually devoted to making their famous chicken potpies. It’s a little hole in the wall… the type of place that people keep coming back to for the rest of their lives.

It looked delicious. Except that I ordered the wrong thing… a salad.

If there’s one thing to learn from this experience, it’s that you do not order a salad at a restaurant devoted specifically to chicken potpies. Big mistake.

And now, after deep, long-lasting regret, I am making my very own chicken potpie. With the help of my grandma and her “heirloom recipe.”

These potpies are just a little bit healthier than the gravy-coated chicken pie stew that awaited me at the Chicken Pie Shop… but that doesn’t mean they are any less tasty!

Grandma’s Heirloom Chicken Potpie Recipe

Makes 2 Large Chicken Potpies

You will need:
-2 boneless, skinless fresh chicken breasts (white meat)
-2 medium-sized white potatoes
-2 sweet white husks of corn on the cob
-2 stalks of celery
-1 yellow onion
-3 carrots
-1 tablespoon flour
-2 Pillsbury pie crusts

1. Preparation:
a) Preheat oven to 375 degrees.
b) Wash all vegetables.
c) Cut corn off the cob and be sure to remove all silk strings.
d) Peel and slice carrots (1/2 inch pieces).
e) Peel and chop potatoes (1/2 square inch chunks).
f) Cut celery stalks (1/2 inch pieces).
g) Slice onion.

2. Vegetables:
a) Place corn, sliced carrots, and chopped potatoes in a large saucepan.
b) Fill saucepan with water until vegetables are completely submerged in water.
c) Add 2 teaspoons of salt and 1 teaspoon of pepper.
d) Cook on medium to high heat for 20 minutes, or until potatoes and carrots appear soft, though not overcooked.

3. Chicken:
a) Cut boneless, skinless chicken breasts with the grain of the chicken in 1 inch cubes (an option is to use a pre-cooked rotisserie chicken).
b) Melt 2 tablespoons of butter in a large saucepan.
c) Add cubes of chicken to saucepan, and add salt and pepper for seasoning.

d) Sauté until chicken is lightly cooked and no longer pink.
e) Add onions and celery to chicken stir-fry, mix together, and heat for 5 minutes.

f) Turn off heat after 5 minutes.
g) Add 1 tablespoon butter and 1 tablespoon flour (this will make the yummy gravy inside).

h) Mix!

4. Mixture of Vegetables and Chicken:
a) Add vegetable mixture of carrots, corn, and potatoes to chicken sauté – be sure to add some of the liquid to add moisture to the pie.
b) Stir, place lid on saucepan, and let sit without heat for 10 minutes.

5. Pie Crust:
a) Unroll pie crust and fix in pie pan, smoothing down the bottom of the crust to remove air bubbles.

b) Scoop vegetables and chicken into pie crust. Spread 3 tablespoons of butter across hot vegetable and chicken mixture.

c) Unroll other piece of crust and place on top of vegetable and chicken mixture. Attach bottom crust to top crust and fold together to make a pleat (visible below).

d) Cut 4 vents into top of pie.
e) Bake for 25-30 minutes, or until golden brown.

3 Responses to the chicken pie shop

  1. Jo-Anna says:

    This pie looks amazing!!
    Thanks so much for stopping by my blog, and leaving such nice comments!

  2. jess says:

    this looks amazing! I am going to attempt this! I love chicken pot pie!

  3. Belinda - The Lattimore Acre says:

    This looks so great. Will be cooking this one for the family this week. Thanks xo

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