I shared with you my husband’s comfort dish, now it is time to share with you mine.
Growing up, we went to my Papa’s house every Sunday for Sunday supper. Sometimes we watched football, sometimes the kids played out back, and occasionally we took our Sunday supper up to Lake Eerie for a giant extended family picnic.
Regardless, Sundays were all about family. In my eyes, it was all about my cousins and Papa.
My Papa was somewhat of a hero of mine. I loved spending time with him and often found myself in the kitchen trying to “help” him or climbing into his lap to watch his favorite TV shows with him, regardless of how boring I found his choice of entertainment. Even though he teased all us kids relentlessly, I knew his love ran deep. It was obvious from the way he stocked the candy jar that sat on his fridge, with each of our favorites, to the dinners he served his family.
His food oozed with love. It was always made from scratch and typically simmered on the stove for hours. No one ever went hungry when Papa was cooking.
One of my favorites was Papa’s Chicken Pot Pie. It was the only Pot Pie I ever knew, because it was the one my mom always made for us as well at home and we were NEVER given a frozen pot pie–we would have certainly turned our noses up to any dish other than Papa’s! We were spoiled with his recipe.
The first time I had experienced what most American’s recognize as Pot Pie–pre-made pie crust filled with cream of chicken soup and canned chicken, I nearly cried. I wanted MY comfort food!
Lucky for you, I am sharing with you my Papa’s Recipe. And trust me, it is the ONLY pot pie recipe you will ever need or want to make again!
Just look at that filling–it is bursting with tender chicken, cubed potatoes, and carrots and peas. The Crust is light and flaky and gives the dish just the right crunch factor–especially with the adornment of sesame and poppy seeds sprinkled over the top.
And unlike many of my Papa’s dishes–this one really comes together quickly, well, at least quicker than some of his other dishes! And if you keep my roasted chicken and homemade stock on hand in the freezer, this dish takes next to nothing to prepare!
So let me walk you through the steps so that you can deliver the masterpiece which is my Papa’s Chicken Pot Pie.
Step 2: Prepare the Biscuit Dough and place in the fridge until ready to roll out.
Step 3: Prepare the sauce while boiling the potato cubes.
- I dice up my potatoes, cover with cold salted water and bring to a boil. Boil for 10-15 minutes until potatoes are beginning to become tender, but not falling apart–they will cook more in the oven.
- The sauce is really like creating your homemade cream of chicken. You make a roux with butter and flour and then add chicken stock and milk.
Step 5: Roll out the biscuit dough. I personally like do a lattice pattern on the top of my pot pie–because that is just the way my papa did it. I also brush the dough with an egg wash and sprinkle on sesame seeds and/or poppy seeds. This adds a bit of crunch and extra color to the dish.
Step 6: Bake. I drool while I wait. My kids see this baking and do a happy dance. It is just SO GOOD!!
Is this more work than throwing a frozen pie into the oven–well clearly, YES. But there is no question about how much the work is worth when you take one bite.
My Papa's Chicken Pot Pie
- Recipe for Biscuits Dough:
- 2 cups flour plus more for rolling out
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 2 tablespoons melted butter
- Filling for Pot Pie:
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 1 1/2 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups russet potatoes peeled, cubed, and boiled until nearly tender
- 2 1/2 cups diced cooked chicken
- 2 cups frozen peas and carrots mix or all carrots or peas
- For Brushing on Top of Dough:
- 1 egg
- 1 tablespoon each of sesame and poppy seeds optional
Start by making "biscuit" dough for pie crust. Combine flour, salt, and baking powder. Add butter and milk and combine well. The dough will be fairly wet. Sprinkle with flour and pat into disk 1 inch thick and place in fridge/freezer while making the filling.
Make the roux: Heat the butter over medium heat. Add the flour and cook for 1 minute. Add 1/2 cup milk and 1/2 cup chicken stock, blending well and bring to a boil, whisking the entire time. Add remaining liquid and season with salt and pepper. Once the mixture comes to a boil again, turn to low and simmer for 5 minutes.
Add the chicken and vegetables to the roux and stir gently to combine.
Pour the filling into a buttered 2 quart casserole dish. Set aside.
Roll out the biscuit dough to 1/4 inch thick and cut into long strips. Place strips lengthwise across your dish and then widthwise (a lattice pattern.)
Whisk the egg together with 1 tablespoon water and brush over dough. Sprinkle with seeds.
Bake at 350 for 30-40 minutes until dough is golden brown and filling is bubbling hot.