Ordinary Under Grace

I love Momma’s chicken pot pie. I’ve been eating it ever since I can remember. When I was a teenager, I can remember Momma, Hollie, and I sitting down at the kitchen table and taking time to copy recipes down. It was a useful task that gained recipes for mine and Hollie’s hope chests–a preparation for the future. Momma made Hollie and I each a book of family recipes–recipes that we particularly enjoyed growing up. I still use this cookbook Momma gave me on a regular basis. The recipes have not only become sentimental, but a staple for all things comfort food. That being said, let’s hop to it!

This recipe becomes a snap to make if you have shredded chicken, broth and your pie crust ready to pull out of the freezer.

If you don’t have your shredded chicken cooked, it will take a bit longer, but not to worry! Just boil a whole chicken for about 2.5 hours and then shred it off of the bones. Use the broth you boiled the chicken with (or bone broth!).

This pie crust is not the pie crust from Momma’s recipe. It is a freshly milled pie crust that I pulled out the freezer. The pie crust in Momma’s recipe is a snap to make and fool-proof! It’s also my great grandma’s recipe and my go to when using regular flour. I just don’t favor Momma’s pie crust recipe with fresh milled flour. I will link the recipe I used for my freshly milled pie crust in a reference at the end of this post. Finding a freshly milled pie crust that I liked has definitely taken some trial and errors, but I finally found one!

While your chicken is boiling or thawing, chop the potatoes and carrots.

Be sure to put your peels in the compost bin for your garden!

Gather your spices and begin to mix everything together.

Mix all of your ingredients together and then place in a casserole dish. I used an 11×7 size.

Roll out your pie crust once it is mixed or thawed, and then place on the top of your mixture. Be sure to give some air vents to your crust! Then throw it in your oven and bake it for about 45 minutes.

The one thing I appreciate about a 45-minute bake time is that then I am able to do my dishes. It makes clean up after the meal a breeze. I also think it saves me time as then I am able to get out of the kitchen sooner and move on to enjoy the rest of my evening.

Once the crust is golden brown and the chicken filling is bubbly, you know it is done!

Time to eat! Let me know if you make this dish and if you enjoyed it as much as I do. 🙂

Reference:

The Perfect Pie Crust Made With Fresh Milled Flour Kamut

I should note that this pie crust recipe uses kamut flour, which I do not have. I have been making my pie crust with half soft wheat and half einkorn and have had wonderful results. It is perfect for both savory and sweet pies!