Saturday, November 10, 2012

Recipe :: Irresistible Chicken Pot Pie

Before throwing my chicken pot pie into the oven, I decided to get creative - forgetting that I suffer from dull-kitchen-knives syndrome. Aren't my leaves just awesome? Laugh all ya want, but do not underestimate the deliciousness of this! Just talking about it makes me hungry (or the fact that i'm in Panera and am a bread addict).

Earlier in the week, I decided to take on the task of crock-potting (real word) a whole chicken and daaayyyum it turned out delicious. I had planned to make chicken noodle soup with the leftovers, but after chatting with a friend it dawned upon me - why not make chicken pot pie? Why not be a little adventurous and spice up a Thursday night! Enjoy - you will love it!

Whole Chicken in Crock Pot

1 (3 lb Chicken)
1/4 Cup Honey
1/2 Cup Chicken Broth
1/3 Cup Soy Sauce
1/3 Olive Oil
2 Tablespoons Minced Garlic

1. Rise the chicken (thawed) and remove the skin. Set aside.

2. In bowl combine all ingredients, stir, then add whole chicken.

3. I let my chicken marinade for a few hours, then I flipped it and let it sit overnight, before setting it to cook in the morning.

4. Cook for 8 hours on low setting or 4 hours on high.

Chicken Pot Pie Recipe



2 Cups All-purpose Flour
1/2 Teaspoon Salt
2/3 Cup Shortening
6-7 Tablespoons Cold Water


1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. (I don't own a pastry blender, so I blended in small chunks of shortening into my mixing bowl)

2. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push
moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half. Form each half into a ball.

3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.

4. To transfer pastry, wrap it around rolling pin; unroll into a 9-inch plate. Ease pastry into pie plate, being careful not to stretch it. 

5. Roll out second dough ball and wait until filling (below) is ready to use this portion on top.


1/3 Cup Butter
1/2 Cup Chopped Onion
1/3 Cup All-purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 3/4 Cups Chicken Broth
1/2 Cup Milk
2 1/2 Cups Shredded Cooked Chicken (Recipe Above)
2 Cups Frozen Vegetables (for more of a crunch, use fresh)


1. In saucepan, melt butter over medium heat. Add onion; cook 2 mins, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring frequently until bubbly and thickened.

2. Stir in mixed vegetables and chicken, then remove from heat. Spoon mixture into crust-lined pan. Top with second portion of crust, seal. Cut slits in top of crust.

3. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.


*Filling recipe adapted from here.

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