The Glancy Family Cookbook

Chicken Pot Pie as Prepared by Dad

The Glancy Cookbook, chapter 5

Category: Main Dishes

Ingredients

6 cups chicken stock (3 14-oz cans of broth plus water)
2 cups water
2 1/4 lb boneless, skinless chicken breasts
3 large russet (white) baking potatoes, peeled, cut in 1" cubes
6 large carrots, peeled, cut in 1/2" slices
2-3 cups broccoli florets, or eliminate broccoli and add frozen peas
6 tbsp butter or margarine
1 or 2 onions, chopped
6 tbsp flour
2 cups milk, 2% or whole
1/4 tsp thyme, crumbled
2 packages Pillsbury All Ready Pie Crusts (4 crusts)

Steps

Line 2 pie plates with 1 crust each and bake following package directions. Set aside to cool. Reserve two crusts, unbaked.
In very large stockpot, bring stock and water to boil. Add chicken; simmer 10 minutes. Remove to plate using slotted spoon.
Cut into 1" pieces when cool.
Add potatoes; cook 10 minutes. Remove to large bowl using slotted spoon.
Add carrots; simmer 15 minutes. Remove to same large bowl using slotted spoon.
Add broccoli (or peas); simmer until crisp/tender, about 3 minutes. Remove to same large bowl using slotted spoon.
Boil stock mixture (uncovered) until reduced to 2 cups. This takes a while: 15-20 minutes.
Melt butter in heavy saucepan. Add onions and sauté about 8 minutes until tender.
Add flour and stir with whisk for about 2 minutes.
Gradually whisk in reduced stock mixture. Add milk and thyme.
Cook until thickened to sauce consistency, about 10 minutes.
Add chicken and vegetables to sauce. Season with salt (1/2 tsp) and pepper.
Filling may be made and refrigerated up to one day ahead. If refrigerated, bring to a simmer before making up the pies.
Preheat oven to 425 degrees.
Divide warm filling between two pie plates. Cover with second (unbaked) crust. Crimp edges to seal.
Cut four small slits in top of each pie.
Bake 25-30 minutes until light golden brown.