Sunday, November 8, 2015

Sunday Night Dinner: Homemade Chicken Pot Pie

For a person doing nothing, making dinner tonight sure took a lot of time. I followed Joe Pastry's "recipe" (but I made the crust gluten free, using a new recipe and, um, there were a few rolling challenges).

It's not difficult, but everything takes time. To wit:

First you chop and brown whatever vegetables you like...

I made a mirepoix and added a potato, peas, mushrooms and sage.

Then you add some chicken. I Scott shredded one that comes from the store:

Let that sit while you prep a veloute (stock and roux - with a bit of milk for good measure) and make a crust. Better still, make those a day in advance.

In a hilarious turn, I made the veloute with regular flour. I just didn't know what would happen, texturally, with a non-wheat flour, and I wasn't feeling experimental.

I put the ingredients in the plate before adding the veloute. I find it's tidier than trying to transfer a saucy casserole from saute pan to oven-safe container:

In truth, I don't think I'd added the veloute at this point (see photo above). Everything was going in different directions so photography wasn't my top priority.

I really should have followed another recipe for the crust. It looks alright here:

But it's unstable. It's merely butter and flour. Nothing to give it any structure (vinegar, egg, water - something!). I thought I was being minimal but I can smell this crust melting down in the oven - literally. It's not cohering.

It shouldn't have surprised me because this is what happened when I tried to position it:

I must be changing because Krissie of 5 years ago would never have shown you such an eyesore?! At this point, I don't really care. I mean, it's a miracle I got it from the counter to the top of the pie.

I didn't make the stock from scratch, nor did I prepare the chicken and I still worked for a good 90 minutes before sliding this into the oven.

I do hope it's tasty, even if the crust is a bust. Lord knows there's enough of it.

Do you make savoury pies? Do you like them? Let's talk.

Update: The finished pie was flawed, but in a promising way. Next time I'll sautee the vegetables for longer, use a different crust and brown the roux for longer (my ratios - which I followed from Joe's recipe - were off and so the sauce is a very tiny bit floury). Also, the fact that the crust from this iteration of the pie is basically butter/flour slurry (albeit of the rice variety), it soaked up the veloute and the sauce became too thick. M LOVED it, flaws notwithstanding.  Scott, who doesn't ever like veloute, was not into it. It takes a long time to make this given that one of us doesn't like it. Still, it's very hearty, warming and the flavours are beautiful. I can see myself making this occasionally - especially as, when I fix the issues, it's going to be totally delicious.


  1. My main savoury pie-making comes at Christmas time when I love to turn out a few tourtières. And I used to like making a quiche for dinner occasionally (my mom used to make these but call them "ham and egg" pie -- hilarious, right? especially given that her mother was originally French-Canadian, francophone -- nothing pretentious, though, about a solidly ham and egg pie, right?)

    1. I LOVE tourtiere. I never make it cuz it seems so time-consuming. Not that this thing was such a quick win :-)

  2. Love savoury (or any) pies. I make chicken and mushroom and or leek. Normally I put the flour in the chicken mix with the butter (or more likely olive oil) and then cook it out with the stock after. Then put the whole mix in the pastry case or just into the pie dish. Do you use corn flour for a gluten free option. I don't think it is as nice however... more glue like for want of a better term.

    1. Oooh, leeks and chicken are nature's perfect combo. Good idea about just putting the flour in with the stock when it's cooking. I should try that! I haven't tried corn flour as yet.