I don’t know what makes this such a good meal to serve after a zombie attack. Maybe because each person gets their own pie, making it personal and special. Maybe we all just need something warm and comforting. I can’t say for sure, all I know is that it works.
Here’s my recipe for all-purpose, pick-you-up chicken pot pie. This recipe is easy to size up or down.
- 1 pound chicken (mix of thigh and breast meat, deboned and chopped)
- ½ cup of butter
- 4 whole carrots, diced
- 2 celery stalks, diced
- 2 cups potatoes, diced
- 1 onion, peeled and diced small
- 2 cloves garlic, minced
- ½ cup peas
- 2 ¾ cups chicken stock
- 1 ½ cups milk
- ½ cup flour
- Salt (to taste)
- Black Pepper (to taste)
- 1 teaspoon Thyme
- Chili pepper flakes
- Cooking oil
- Season the chicken with a bit of salt and pepper.
- Cook the chicken in a skillet with 2 teaspoons oil. Set aside.
- Steam the potatoes and carrots. Set aside.
- Heat chicken stock in a small pot.
- Sauté onions and garlic with 1-2 tablespoons butter until translucent.
- Add celery as well as the rest of the butter and cook until butter is melted.
- Add flour and stir until thickened.
- Add hot chicken stock. Bring to a boil then lower heat.
- Add milk and let simmer for 10-15 minutes until it reaches a creamy consistency.
- Add potatoes, carrots, peas, chicken, and seasoning. Let cook for another 5 minutes and season to taste.
To construct the pies:
Bake small loaves of French bread. You will want a thick crust so make sure to set a pan of water under the loaves while they are baking. Once cooled, scoop the insides of the loaves out and fill with chicken mixture. Serve warm.