Chicken Pot Pie
- 1 2-3 pound chicken (or 2–3 pounds chicken parts, bone-in)
- 4 cups water
- 1 bay leaf
- 1 teaspoon salt
- Pie crust for 1 or 2-crust pie or 1 batch of biscuit dough
- 1/2 cup (4 ounces) butter
- 1 onion, diced (about a cup)
- 1 carrot, sliced
- 2 stalks celery, sliced
- 1 ear of corn, kernels (about 1/2 cup corn kernels)
- 1/2 cup flour
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, optional
- Set your oven to 400ºF.
- Cut up the chicken and put in a large pot with the water, bay leaf, and salt. Boil 1 hour until tender. (Alternately, cook 20 minutes in a pressure cooker). Remove the chicken to a plate to cool, reserving the cooking liquid. When the chicken is cool enough to handle, pull off the meat, discarding the skin and bones.
- In another pot, saute the vegetables briefly in 4 tablespoons butter until beginning to soften, or about 5 minutes. Remove and set aside.
- In the same pot, melt the remaining butter and make a roux with the 1/2 cup flour.
- Add about a cup of the cooking liquid and incorporate into the roux by whisking. Add the rest of the liquid slowly, whisking constantly to remove lumps until you have a smooth sauce.
- Add the sage and pepper and simmer about 5 minutes, or until the sauce has thickened. Turn off heat.
- Prepare your baking pans, either 2 pie pans or one 9×12 dish, lining with pie crust if you like a 2-crust pie.
- Layer the vegetables, chicken, parsley, then carefully pour the sauce over. Do not overfill; leave 1/2″ or so from the rim of the dish to allow for bubbling over.
- Top with pie crust or biscuit squares or rounds. If using a solid pie crust, cut a few slashes in it to vent.
- Bake for 30-45 minutes until golden brown.
- Let cool 20 minutes before serving.