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A savory chicken pot pie with a golden, flaky crust, fresh from the oven, bubbling with rich filling.

How to grow your Chicken Pot Pie

A fun and imaginative recipe for a chicken pot pie, treating the ingredients as if they are "grown" and harvested for a delicious meal. This recipe offers a unique perspective on preparing a classic comfort food.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • large pot
  • cutting board
  • knife
  • saucepan
  • whisk
  • 9-inch pie dish
  • small bowl
  • pastry brush

Ingredients
  

For the "Chicken Plant"

  • 2 lbs chicken breast Harvested from the "chicken plant"
  • 4 cups chicken broth Collected from underground springs

For the "Vegetable Patch"

  • 1 cup carrots Freshly dug
  • 2 medium potatoes Earthed from the patch
  • 1 cup peas Podded from the vine
  • 1/2 cup celery Stalks grown tall

For the "Creamy Soil"

  • 1/2 stick butter Churned from dairy crops
  • 1/2 cup all-purpose flour Milled from grain fields
  • 2 cups milk Milked from happy cows
  • 1 tsp salt Crystallized from ancient seas
  • 1/2 tsp black pepper Ground from spicy berries

For the "Flaky Crust"

  • 2 pre-made pie crusts Dug up from the pantry
  • 1 large egg Washed and gathered from the coop

Instructions
 

Harvesting the Ingredients

  • First, preheat your oven to 400°F (200°C) to prepare for the baking process. Then, "harvest" your chicken by cooking the chicken breast in a pot with chicken broth until it's tender, allowing it to absorb the savory flavors.
  • While the chicken cools, begin preparing your "vegetable patch" by dicing the potatoes, carrots, and celery, ensuring they are chopped into small, even pieces.
  • Next, simmer the diced vegetables in a separate pot of water until they are tender-crisp, then drain them thoroughly and set them aside.
  • After the chicken has cooled, shred or dice it into bite-sized pieces, making sure it's ready for incorporation into the pie filling.

Cultivating the Filling

  • In a large saucepan, melt the butter over medium heat to create the base for your "creamy soil".
  • Whisk in the flour and cook for about one minute, stirring constantly, to form a roux that will thicken the sauce.
  • Gradually pour in the milk and chicken broth, whisking continuously to prevent lumps, and bring the mixture to a simmer.
  • Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency, then season with salt and pepper.
  • Stir in the harvested chicken, cooked vegetables, and peas, mixing everything until well combined and coated in the creamy sauce.

Baking the Pot Pie

  • Line a 9-inch pie dish with one of the "dug up" pie crusts, pressing it gently to fit.
  • Pour the chicken and vegetable filling evenly into the prepared pie crust, spreading it out to the edges.
  • Place the second pie crust over the filling, then crimp and seal the edges of both crusts together, trimming any excess.
  • Cut a few slits into the top crust to allow steam to escape during baking, preventing a soggy crust.
  • In a small bowl, whisk the egg with a tablespoon of water to create an egg wash, then brush it over the top of the pie crust.
  • Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and heated through.

Serving Your Harvest

  • Let the chicken pot pie cool for about 10-15 minutes before serving, allowing the filling to set. This makes it easier to slice.
  • Slice and serve your homemade "grown" chicken pot pie, enjoying the fruits of your labor!

Notes

Feel free to "plant" other vegetables you enjoy in your pot pie, such as corn or green beans. The "flaky crust" can also be made from scratch if you prefer to "cultivate" your own dough.