It was a little dry in the center, but I had made extra gravy and just put some on top.
Village Inn used to have a decent chicken pot pie, but they 'simplified' their menu during the pandemic and that was one of the things they dropped, along with my wife's favorite waffle combination. So, we've stopped going there.
Some notes on the recipe, mainly for me to remember for next time. 🙂
I used a 9.25 inch deep dish glass pie pan.
I used 20 ounces of frozen boneless chicken breasts, diced and sauteed in butter
3 large potatoes (I actually used 4 but I think 3 would be better), diced
2 ribs of celery, diced
a handful of baby carrots, diced
about 8 ounces of frozen peas
1/2 medium onion, diced
2 cups of chicken stock (for the gravy)
1 recipe of hot water pastry (Susan Purdy's recipe, the version in the recipes section is scaled up by 50%), chilled for at least a half hour
Boil the potatoes to desired softness, save the water to add to the gravy.
Sautee the chicken in some butter (season with salt and pepper), then remove chicken and use the liquid to sautee the onions, celery and carrots until soft.
Make a roux with 3 tablespoons of butter and an equal amount of flour, then add the chicken stock and some of the potato water. Season with salt and pepper.
35 minutes in the oven at 425.
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