Even though we’re heading into summer, there are plenty of folks who still want to eat a hot, hearty meal. And if you don’t feel like heating up your house, visit The Lodge Sasquatch Kitchen for some comfort food classics, including mac and cheese and double crust chicken pot pie. If you’re keen on making the pot pie at home, The Lodge’s chef Jose Dominguez has shared the recipe with us.
A couple of tips from the chef: The recipe makes two pot pies. You can cook both and then freeze one for later. When you cook the pie, be sure to put an egg wash (a mix of egg and water) with a little butter on top of the crust for even browning.
The Lodge Sasquatch Kitchen Chicken Pot Pie
Yield: Two pies
2 cups potatoes, diced and peeled
1 ¾ cups carrots, sliced
1 cup butter, cubed
2/3 cup onion, chopped
1 cup all-purpose flour
¾ tsp. salt
1 tsp. thyme, dried
¾ tsp. pepper
3 cups chicken broth
1 ½ cups whole milk
4 cups cooked chicken, cubed or shredded
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust
- Preheat oven to 425 degrees. Place potatoes and carrots in a large sauce pan; add water to cover. Bring to a boil. Reduce heat; cook covered 8-10 minutes or until the carrots and potatoes are crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Mixture will thicken; remove from heat.
- Unroll pie crust into each of two 9-inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.