Golden Heritage Chicken Pot Pie

Carol Berger’s Coach House Stewed Chicken Pot Pie

🕒 Cook Time: 3 hours
🕒 Prep Time: 20 minutes
🕒 Total Time: 3 hours 20 minutes

Description:

This delightful recipe hails from the cherished archives of Pioneer Lodge, a cozy seniors’ residence, embodying the essence of traditional comfort food reminiscent of Grandma’s kitchen. Carol Berger’s Coach House Stewed Chicken Pot Pie exudes warmth and homeliness in every bite, making it a beloved classic for generations.

Recipe Category:

Savory Pies

Keywords:

“One Dish Meal”, “Lunch/Snacks”, “Chicken”, “Poultry”, “Vegetable”, “Meat”, “Canadian”, “Weeknight”, “Oven”, “< 4 Hours"

Nutritional Information:

• Calories: 1195
• Fat Content: 79.8g
  • Saturated Fat Content: 30.1g
• Cholesterol Content: 221.3mg
• Sodium Content: 557.4mg
• Carbohydrate Content: 65.3g
  • Fiber Content: 13.5g
  • Sugar Content: 17.5g
• Protein Content: 55.1g

Ingredients:

Instructions:

1. Prepare the Chicken:

   • Cover the stewing chicken in a pot with water and bring it to a boil. Simmer until the chicken is tender, approximately 1 1/2 hours.
   • Remove the chicken from the pot, peel off the skin, and debone the meat.
   • Save 4 cups of the broth, removing any excess fat.

2. Cook the Vegetables:

   • Add carrots and onions to the 4 cups of reserved broth and cook until the vegetables are tender, about 10 minutes. Skim off any remaining fat.
   • Once cooked, remove the vegetables from the broth and set them aside.

3. Prepare the Sauce:

   • In a skillet, melt butter and gradually add flour, stirring continuously.
   • Gradually pour in the 4 cups of reserved broth, stirring until the mixture thickens and bubbles.
   • Season the sauce with salt and pepper to taste.

4. Assemble the Pot Pie:

   • Preheat your oven to 400°F (200°C).
   • Pour half of the prepared sauce into a casserole dish.
   • Add the mushrooms and arrange the cooked chicken on top.
   • Place the cooked vegetables, parsley, and peas over the chicken.
   • Pour the remaining sauce over the chicken and vegetables.

5. Bake the Pot Pie:

   • Cover the assembled pot pie with a crust, allowing a 1-inch overlap around the edges. Press the crust against the sides of the casserole dish and create vents on the top.
   • Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.

Enjoy the heartwarming flavors of Carol Berger’s Coach House Stewed Chicken Pot Pie, a true taste of home and nostalgia!