Homemade Comfort: Chef Michael’s Easy Chicken Pot Pie from Season 4, No. 1

EQUIPMENT

- Large stew or soup pan

- Large cooking spoon

- Strainer or colander to drain stock

- Chef's knife

- Cutting board

- Carrot/vegetable peeler

- 2-9" pie plates

- Liquid measuring cup

- Teaspoon measure

INGREDIENTS

- 4 store-bought or homemade crusts (2 tops, 2 bottoms)

- Deli broiler chicken (buy already cooked in-store or bake and spice your own)

- Fresh thyme

- Bag of carrots

- 4-6 potatoes (any kind)

- Bunch of celery

- Salt, pepper

- 1-3 onions

- Better Than Bouillon—Chicken-Flavored

- 1/2 cup flour

- 1 cup cold water

- 2 tablespoons vegetable, canola, or olive oil

Preparing the Chicken and Vegetables

- Rough cut half of the vegetables and throw into the stew pot leaving the skins on and using the tops of the celery

- Take the big pieces of chicken off your roaster and put aside

- Put skins, bones and non-edible parts of the chicken into the same pan with your rough cut vegetables

Making the Chicken Stock

- Cover with good water and let simmer an hour or so until vegetables are all mushy

- Use a colander or strainer and strain all the veggies and chicken bones and - Put the chicken vegetable stock aside

Combining Ingredients and Cooking

- Take the skins off your remaining potatoes, carrots, cut into small pieces and throw into your stew pan with the remainder of your vegetables including your favorites such as peas or corn (and I use fine cut onions and garlic cloves). 

- Add a couple tablespoons of oil, turn up heat and let simmer for about 5 minutes, stirring constantly 

- Add your strained homemade chicken vegetable stock to the vegetables and let simmer about 10 minutes

- Season with salt and pepper and add 2 to 3 teaspoons of chicken flavored Better Than Bouillon, tasting your mixture as you add it; it is VERY salty, but it also adds delicious flavors

- Once your vegetables are done to your satisfaction, you add a flour and water mixture called a Roux. To make the roux you add flour to very cold water and stir thoroughly. Once you have a nice smooth mixture, slowly drizzle into your stew pan and observe how it thickens

- You want to make a texture that is a little thicker than gravy

- Add and combine the chicken pieces making sure all bones have been removed to avoid a choking hazard

Final Steps and Baking

- Prepare your pie crusts and fill to the top

- Cover with top crust and crimp edges to seal both crusts together

- Brush the top of the pie with milk, so it browns nicely

 - Bake at 350°F for 1 hour or until top crust is golden brown

Variations

- Serve any leftover pie filling on toast points: "Chicken a la King"