Chicken Pot Pie | By The Domestic Geek

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While Steven is not the biggest fan of the trendy cooking blogs and channels I follow, he and I can both agree that The Domestic Geek is absolutely fantastic. Her videos are warm and inviting, while still being chic and informative. She also has a very friendly presence that sometimes is missing from certain YouTube cooking channels. Since discovering her channel, Steven and I have made countless recipes of hers for the two of us at home, as well as pot-lucks at his office.

Months and months ago, we tried out her Chicken Pot Pie Soup recipe, allowing the mixture to thicken more to create a more true Chicken Pot Pie. We then used her recipe for the pie crust crackers to create a lattice top and popped the pie mixture in the oven for he time the pastry dough needed to bake, which worked out beautifully. This made well over 6 servings for us. 

We have now officially tried making little biscuits using her cracker method (our particular brand of puff pastry was extra puffy, so we can't really call them crackers anymore) and we can officially say we've experienced pot pie perfection. Check out the video at the bottom of the page to watch The Domestic Geek make it herself.

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The Recipe

 

Servings: 8

 

Filling ingredients:

2 cups cooked shredded chicken (Store bought, or see Steven's homemade recipe below)

1 tbsp butter

1 yellow onion, finely diced

3 celery ribs, finely diced

3 carrots, finely diced

2 cloves garlic

1/2 cup flour

2 potatoes, peeled and finely diced

3 cups chicken broth

2 cups milk

1 sprig fresh thyme

1 cup peas, fresh or frozen

1 cup corn, fresh or frozen

 

Cracker Ingredients:

1 sheet of store-bought puffed pastry, chilled

1 egg, beaten

½ tsp onion powder

Dried thyme

Salt and pepper

 

Homemade SHREDDED CHICKEN INGREDIENTS (STEVEN'S RECIPE):

This chicken pot pie recipe requires 2 cups of cooked shredded chicken, which you can either buy pre-made at the store, or make yourself. We like to make our own as store-bought cooked chicken can already be a little overcooked, and heating it up for your meal can worsen things. So here is Steven's recipe for homemade shredded chicken, which is some of the best I've ever tasted.

3-4 chicken breasts or thighs

3 cups chicken broth

Olive oil

Salt and Pepper

A pinch of red pepper flakes (optional)

 

Homemade SHREDDED CHICKEN DIRECTIONS:

If you are making homemade shredded chicken, I suggest making the chicken during your ingredient prep so it'll be ready when the soup is put together.

1. Season your chicken with salt, pepper and red chili flakes

2. Fry chicken in olive oil in a pan until the first side browns. Flip it and repeat for another three minutes.

3. Fill the pan with 3 cups of chicken broth Bring to a boil and then simmer for 10 minutes, or until it shreds nicely

4. Place chicken into a bowl and shred it with two forks

 

CRACKER DIRECTIONS:

Before making the pot pie, get started on the puffy crackers/biscuits, which in my opinion, take the dish to a whole other level. 

1. Pre-heat your oven to 400° F

1. Use a cookie cutter or the bottom of a glass to cut your chilled (but not frozen) puffed pastry into small circles or squares.

2. Lay each piece onto a baking sheet. Then beat an egg and use a pastry brush to egg-wash your biscuit pieces

3. Finally, sprinkle each piece with fresh thyme leaves, garlic powder, salt and pepper

4. For perfect timing, place your biscuits into the oven after your pie filling has been simmering for 5 minutes. Bake them for about 8-10 minutes or until the crust becomes golden and crisp.

 

Filling Directions:

1. In a large soup pot, melt butter over medium-high heat.

2. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften.

3. Add garlic and cook for another 30 seconds.

4. Add flour, stir well and cook for another 30 seconds. Be sure to mix until you can't see any of the flour anymore

5. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk.

6. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.

7. After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste

 

And voila! You should now have a perfect home-made chicken pot pie that will stop you from ever purchasing a frozen version again. I hope you enjoyed this recipe shout out and will check out The Domestic Geek and everything else she has to offer. And remember to give me a like on Facebook for more recipes and lifestyle content to come.