Chicken Pot Pie and Chicken Stock

I’m supposed to be doing my taxes right now so I don’t have long to spend on here (shit).  I actually don’t mind taxes and numbers much so as long as I can do them uninterrupted I’m usually okay but for some reason I’m not feeling it today so I’m playing tax hooky writing about dinner – chicken pot pie.

I like chicken pot pie.  It’s the ideal leftover food meal.  The Farmer dislikes leftovers A LOT but if I kind of reinvent them I can sneak a few leftover meals in here and there.  I don’t like to waste so it’s in my nature to make the leftover meal or make him make his own food if he won’t eat it.

It’s versatile too.  Say the Farmer doesn’t like traditional chicken pie veg like peppers, mushrooms, peas and leeks (oh, wait, he doesn’t) then they’re easily subbed for onion, corn, carrots and BACON.  It doesn’t taste the same but whoever wrote the rule book on chicken pie didn’t put bacon in it so they should be fired anyway.

I wasn’t actually going to write a post on chicken pot pie, I was again feeling too lazy and didn’t take any pictures.  Nevertheless I will include the recipe below because it’s a fantastic one.  I was literally walking out my door with a chicken carcass to feed to the cats when my brain was like NOOOOOOOOOOO, STOP!

The chicken we had for supper on Monday fed us then and I stripped the remaining meat off for the pie but just because I didn’t have any meat left to make soup with doesn’t mean I can’t make stock and freeze it right?  Right.


Yep, that’s a farm chicken carcass in the pot and everything on the plate is the skin.  I have never cooked chickens with skin this thick before, it’s unreal.  The meat is so firm and there’s so much of it.  That was a 6.5 pound chicken and it was so juicy and full of flavour.  There is no hype over farm-fresh, if you can get it, get it.


This is me filling the pot with water.  From here I put the lid on and turned on the burner.  It’ll simmer there for a few hours until all the flavour has come out of the bones.  I’ll season it a bit and then it’ll hit the freezer until the first rainy spring day when I feel like making chowder or soup.  #resourcefulness never gets old.


I put the chicken pie in the oven and took about 3 minutes to get this stock going, took 25 to type this out and now my pie is done!  Can’t wait to dig in.  Easter’s coming up, save some of that turkey!

Chicken Pot Pie
2 cups corn kernels, fresh or frozen
1/2 large onion, chopped
1 cup carrots, cooked
1/2 cup real bacon bits or crumbled cooked bacon
2 1/2 cups chopped chicken
1/2 cup flour
salt and pepper to taste
1 1/2 cups chicken broth
1 cup milk
egg white or egg for brushing on top

Saute all the veggies together with the bacon bits and add the chicken.  Sprinkle with the flour and salt and pepper then add the chicken broth and milk.  Cook until thick and put into a casserole dish.  Top with pastry and cook at 400F for 30-35 min.  If you have leftover mashed potatoes and gravy you can sub them for the stock, milk and flour mixture too, that also makes the pie thick and creamy.

Pastry topping
1 1/4 cups flour
1 tsp salt
1/3 cups coconut oil (or shortening if you don’t have any)
cold water

Put flour and salt into a bowl and cut in the coconut oil until the flour is in pea-sized balls.  Add cold water 1 Tbsp at a time and mix until dough forms a ball.  Roll out on floured surface and put over the chicken mixture.  Poke with a fork to let steam escape.

Enjoy!  Kim.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s