Chicken Pot Pie – we’re diving into the world of comfort food, and I’ve got a mouthwatering recipe that’ll warm your soul.
Our guest on “Cooking with Milwaukee Community Leaders” is Caitlin Cullen. She was the owner of Tandem Restaurant, a social enterprise restaurant, and has always strived to improve the lives of others in the Milwaukee metropolitan area.
Tandem served more than 125,000 free meals during the pandemic, with the aid of The World Central Kitchen.
Caitlin is an educator, chef, entrepreneur, and activist who uses food to help dismantle wealth and health disparities in Milwaukee, Wisconsin. Together with Lauren, they show us how they make a Chicken Pot Pie.
You can also listen to the podcast version of this interview and cooking episode
Lauren has a new job
Lauren is assisting Caitlin with the Chicken pot pie. She recently started a new job as the head chef at the Open Door Cafe in Milwaukee.
We’re making the ultimate Chicken Pot Pie! It’s golden, flaky perfection on the outside and packed with savory goodness on the inside.
All-American Comfort Food
This dish is an all-American comfort food. Chicken pot pie began as a recipe used to stretch the week’s leftover meat, and add thick square noodles to the mix of broth, potatoes, vegetables, and chicken.
How to Make a Chicken Pot Pie
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Trust me, you won’t want to miss this. Whether you’re a seasoned chef or just starting this Chicken Pot Pie is a guaranteed crowd-pleaser.
Alright, let’s get started on this delicious journey. Don’t forget to comment below and let me know your favorite comfort food. Now, let’s roll up our sleeves and make some magic happen in the kitchen.
Chicken Pot Pie
The comfort food recipe was believed to originate in ancient Greece. The Greeks took cooked meat and placed them in open pastry shells that were called “Artocreas”. It was the Romans (Italians, of course) who added the top crust making Chicken Pot Pie into an actual pie.
Somewhere around the 16th Century, Cooks in England started redoing the Greek/Roman custom of meat pies. The fad swept the country.
People making meat pies soon spread to the US. In the 1800s Americans became made meat pies with various fillings. It was brought to the United States by European settlers and had its roots in English dishes made from leftovers. Then they moved westward and took their meat pie recipes with them. Today, chicken pot pies and meat variations have become as American as cheeseburgers and corn on the cob.
Crust on top?
Many people make their crust for pot pies. In this version of Chicken Pot Pies, we use store-bought crescent rolls, par-bake them, and place them on top to imitate homemade crust. If you want to make your own crust, there are hundreds of recipes on the Internet. This being “Cooking Secrets for Men”, we look for shortcuts wherever possible.
Chicken Pot Pie
Equipment
- Cooking spray
- Dutch Oven
Materials
- 1 Rotisserie Chicken meat picked off the bones
- 1 quart chicken stock or Better than bouillon roasted chicken base
- 1 yellow onion chopped
- 4 large carrots chopped
- 1 bunch celery chopped
- 2 parsnips peeled and chopped
- 2 turnips peeled and chopped
- fresh Rosemary Sage, and thyme, finely chopped
- 8 oz pack cremini or baby Bella mushrooms
- 1 small bag frozen peas
- one stick of butter
- 2 tbsp all-purpose flour
- 2 tubes store bought crescent rolls
Instructions
- In a preheated 375-degree oven, par-bake the crescent rolls, about 6-7 minutes
- When they have baked, take them out of the oven and set aside
- Melt 4 tbsp of butter in a Dutch oven on the stovetop
- Add the onions, carrots, celery, parsnips, mushrooms, and turnips to the Dutch oven.
- Stir until slightly softened
- Add the fresh Rosemary, Sage, and Thyme
- Continue stirring, allowing the veggies to stick to the bottom of the Dutch oven
- Add another 3 tbsp of butter
- Next, add the two tbsp of flour and combine with the veggies
- Pour the chicken stock/Better than Boullion into the pot
- Add the Frozen peas, and chicken to the veggies
- Stir to cover and combine all the ingredients with the butter/flour mixture
- Top the pot pie with the par-baked crescent rolls
- Bake for 30 minutes in the 375-degree oven
- You may want to place some aluminum foil over the crescent rolls, so they don’t burn. This is optional.
- Serve hot and enjoy
Video
Nutrition
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Caitlin has a great story to tell as well as a great chicken pot pie recipe
And the Chicken Pot Pie was fabulous