The title of this blog comes from my mother. She always used to say, “Sheree is such a good conversationalist.” This was her kind and gentle way of saying, “Sheree talks nonstop.” She would also say, “When Sheree dies and goes to Heaven, she won’t miss a beat. She’ll just look straight at God and say, ‘As I was saying….’ and continue on with her chatter.” So the title is a nod to my mother and her wit.
Sheree's Heirloom Tender and Flaky Chicken Pot Pie - My Mother's Recipe!
Chicken Pot Pie
On a cold crisp evening at home try cooking up this scrumptious meal. Wow your family as you sit around the table talking and laughing about your day. This is a good recipe to prepare and freeze and cook when you have a hectic day. This will bring you memories of comfort food and feelings of home sweet home. This is my mother's recipe and the crust is just as tender as can be!
Chicken Pot Pie Recipe
3 chicken breast bone-in skin on split
6 chicken thighs bone in skin on
3 tbsp olive oil
Salt and pepper
1-½ sticks of butter
¾ cup of flour
5 cups of chicken stock
2 bouillon cubes
2 cups of chopped yellow onions 2 onions
¼ cup of heavy cream
2cups of diced potatoes, peeled and par- boiled until tender
2 cups of diced carrot.
1 package of pearl onions
1 bag of frozen peas
2 ¼ cups of all-purpose flour
1-½ cups of chilled butter
Pinch of salt
4 to 5 tbsp of ice water
Add flour and salt into food processor, pulse, add butter and pulse until mixture looks like peas. Run processor with slowing adding ice water until dough comes to a ball.
Chill dough 30 minutes and roll out for top of pie.
Pre heat oven to 350. Rub chicken with oil and salt and pepper. Place on sheet pan and bake. 45 minutes. Cool for handling. Remove skin and bones. Shred chicken.
The chicken pot pie sauce, sautéed onions, melt butter in sauce pan add flour and cook out a few minutes add stock, bouillon cubes and heavy cream and stir until thickened.
In large bowl, add chicken, potatoes, carrots, peas, and pearl onions fold in the sauce and mix together ingredients.
Put all ingredients into oven safe pan and top with piecrust. Add egg wash and top crust with salt and pepper if desired.
Bake at 350 for 50 to 60 minutes I know you will really enjoy making and serving my mother's heirloom dish! Sheree