As soon as fall weather looks like it is approaching, my cooking mentality changes. Warm comfort food is called for and nothing symbolizes comfort food as much as a Southern Chicken Pot Pie.

To qualify as a Southern Chicken Pot Pie, two things are needed. The first is an Old Hen. Good luck on that one! I came up empty the first go around, but since have found a great source. The second thing needed, is pie dough layered between the chicken and vegetables. 

Without my Old Hen to pull this off, a little improvising was called for. I used chicken breasts for my meat and organic stock. It was one of those days, where you run out of time and you don’t know how that happened. A quick trip to Whole Foods on the way home for some organic chicken broth.

Mind you anything short of the real thing, like homemade stock is so not my style. But in a pinch a good organic version will do.

I detest peas so opted to omit them, but please add them if you like.  I also used lard instead of shortening as I only keep butter or the former in the pantry.

This might seem like a lot of work, but it really isn’t. As always, organization in the kitchen makes all the difference.

My kitchen is frequented by some might tough food critics; a skinny one at that who isn’t about to eat a partial, or full portion unless it is worthy of the calories.

Silence filled the room as everyone ate, and all I heard at the end of the meal was- “I think that you should go into the Southern Chicken Pot Pie business.” 

In other words, “keep making this mom.”

And, so I will.

 

 OLD HEN CHICKEN POT PIE

Adapted; James Villas “The Glory of Southern Cooking”

 

To make using an Old Hen:

One 4-pound fowl (stewing hen), cut into serving pieces

1 medium onion, quartered

2 ribs celery (leaves included), each broken into three pieces

Salt and freshly ground pepper

2 medium carrots, scraped, cut into thin rounds, blanched 5 minutes in boiling water, and drained

1 cup fresh or thawed frozen green peas

 

Place chicken pieces in a large pot; add the onion, celery, salt and pepper. Cover with water, bring to a boil and let simmer on low till tender-2 ½ to 3 hours.

When the chicken is done, transfer to a cutting board and when cool enough remove the meat from the bone and cut into bite size pieces.

Strain the broth into a bowl and set aside.

 

To make using Chicken Breasts:

6 split chicken breasts

1 bag frozen pearl onions

1 small bag baby carrots, sliced in 2-3 pieces

4 sticks celery cut into ½ inch slices

Add peas if you like them, I don’t-so left them out

Salt and freshly ground black pepper

1-2 quarts chicken stock, homemade or organic (whole foods)

 

Preheat oven to 375 degrees

Place chicken on a baking sheet, drizzle with olive oil and freshly ground pepper and salt. Bake for about 25-30 minutes or until temperature reaches 140 degrees at thickest point.

Remove to a cutting boar, let cool some. Remove meat and cut into bite sized pieces.

Blanche frozen onions, baby carrots and celery for 5 minutes in boiling water, and drain, then set aside. Gently mix the chicken with the vegetables.

To Make Southern Pot Pie Dough:

Preheat oven to 350 degrees

2 cups all-purpose flour

¼ teaspoon salt

1 cup vegetable shortening or lard

¼ cup ice water

2 tablespoons butter, melted

 

Combine the flour and salt in a large mixing bowl, and cut in the shortening or lard with a pastry cutter till the mixture is mealy. Stirring with a spoon, gradually add the water till a ball of dough forms.

On a lightly floured work surface, roll out half of the dough about 1/8 inch thick and line the bottom and sides of a greased 2 quart baking dish with it, tucking the crust into the corners. Roll out the remaining dough and 1/8 inch think and cut half of it into 1 inch thick strips, reserving the remainder for the top of the pie. 

As you can see from the pictures, I opted to use my French Porcelain Bowls for a hearty individual serving. Therefore I omitted the bottom crust, which gave me a few more individual servings-which I then froze for a few quick meals when needed. 

Fill half of your oven dishes with the chicken and vegetable mixture, top with half of the dough strips then layer the top half with more chicken and vegetables. Season with salt and pepper to taste, pour enough reserved chicken stock or broth to almost cover the top layer.
If using a 2 qt casserole fit the remainder of the dough on top, if using smaller casseroles cut your circles and lay the dough over the top of the pie. Press down the edges, and trim off any excess.

Place casserole/casseroles on a baking sheet to catch any bubbly spillovers. 

Brush the top with melted butter, pike a few holes or slits on top with a knife to vent the pies. 

Bake till the top is a golden brown about, 30-40 minutes for a large pie, and 25-30 minutes for the smaller ones.