Joe's Chicken Pot Pie

This is a fabulous recipe given to me by an old friend. I have made it many, many times in the 20 years since then, usually doubling or quadrupling this and freezing all but the one we have for dinner that night. I can get a doubled recipe in one large stock pot, but will have two going at once if I decide to quadruple. Over the years I have experimented with this and found that the potatoes can make the pot pie runny after they are frozen. Substituting peas instead of potatoes solves that problem, but the potatoes are so nice. Peas are great next to it. I found that the potatoes do better if I thaw the casserole completely in the fridge overnight before cooking the next day, and if I cook it a little longer than called for in the recipe. 

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Joe Jones' Chicken Pot Pie

makes 2- 9" x 13" pans


8 chicken breasts or thighs

2 qt. water

2 lg. onion, sliced 

4 med. potatoes, cubed (I don't peel them) or 3 C. peas

8 stalks celery, sliced

1/2 C. parsley

2 tsp. garlic salt

1 tsp. celery seed

1 tsp. each salt & pepper

2 C. sliced carrots

2/3 C. milk

1 C. whole wheat pastry flour (original recipe used white flour)

2/3 C. butter

3 C.  whole wheat pastry flour (original recipe used white flour)

1 C. wheat germ

1 1/2 C. butter

Salt to taste

2/3 C. cold water


Cook chicken, water, spices and vegetables, except carrots, in lg. pot for 45 min. 

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Two pots going to make a four pans.

Remove chicken, cut up in cubes and place in bottom of  two 9x13x2” dishes. 

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This picture shows a quadrupled recipe.

The two round pans are the equivalent of one 9x13.

Add carrots to pot and cook on med. high heat until liquid is reduced to approx. 7 C. Mix 1 C. flour with 2/3 C. butter then add to pot. Stir and bring to boil. Then add milk as the liquid thickens. Pour over chicken. Cool in fridge as you make the crust.

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I made one pan with potatoes and one with peas instead.

 Mix 3C. flour, wheat germ, salt and 1 1/2 C. butter with a pastry knife. Gradually mix in cold water. Form into 2 balls then roll out (I roll between two pieces of waxed paper) and top the pot pies, folding edges under and pressing to seal. Bake at 400° 40 min. Or freeze uncooked. Later thaw in fridge and cook until bubbly in center. 

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© Being Fruitful, 2012