Grateful Grits

Embracing Southern roots comes with an inherent passion for all things comforting and heartwarming, and at the pinnacle of these culinary treasures is none other than the beloved chicken pot pie. For me, chicken pot pie is not just a recipe; it’s a piece of my heart and a constant source of comfort. Whether it’s a chilly day, a bout of sickness, or just an ordinary Tuesday that needs a bit of magic, this dish always comes to the rescue. While there are simpler versions out there, this particular recipe boasts a flavor that’s simply unbeatable.

The impetus for this culinary journey lies in my desire for more vegetables in my pot pie, as well as my aversion to the ubiquitous canned “cream of whatever” that seems to permeate pot pie recipes. Armed with a deeper understanding of the culinary arts, I decided to venture into the realm of crafting my own luscious concoction, steering clear of the canned goo.

Many of my recipes are built upon the foundation of what the French beautifully term “Mirepoix.” It’s a cornerstone that every aspiring home chef should know. This magical trio consists of one part celery, one part carrot, and two parts onion, all meticulously diced and sautéed to perfection, usually in a sumptuous pool of butter. To elevate this symphony of flavors, garlic joins the party, infusing depth and personality into the mix. When these ingredients come together, they create a savory, earthy presence that’s the heart and soul of any remarkable dish.

Now, as with any culinary creation, we must begin with meticulous preparation. The celery, carrots, and onions should be finely diced. My go-to ratio is two to three carrots, an equal number of celery stalks, and a medium-sized onion.

In a large pot, fill it with water, a dash of salt, some freshly ground pepper, and the herbs of your choice. If you have the luxury of fresh herbs, consider a medley of rosemary, thyme, parsley, sage, and oregano to lend that distinct pot pie charm. Bring this pot to a rolling boil.

Simultaneously, in a smaller pot, place two eggs and cover them with water, bringing it to a boil as well. Once the water starts to bubble in the egg pot, turn off the heat and cover it. Let the eggs bask in the warm water while the chicken takes center stage. Keep them there for as long as your heart desires. When it’s time, drain and peel the eggs, dice them into bite-sized pieces, and set them aside.

As the larger pot of water comes to a boil, introduce the chicken and allow it to simmer for a blissful twenty minutes. Once the time has passed, gently remove the chicken from the pot and let it cool on a cutting board for five to ten minutes. Allowing the meat this respite is key; it ensures that the juices and flavors remain locked within, promising a succulent outcome.

Now, in a trusty Dutch oven or cast-iron pan, melt a generous knob of butter. Into this pool of golden goodness, introduce your finely diced vegetables, sautéing them until they reach a delightful state of tenderness. Season with a pinch of salt and pepper to taste. Once the vegetables have achieved that perfect softness, introduce one to two teaspoons of garlic and continue to sauté for an additional two minutes.

With the vegetable symphony in full swing, it’s time to add the magic thickener: flour. Sprinkle it over the vegetables and whisk for several minutes, crafting a smooth, golden blend. Next, pour in your chicken broth and cream, followed by the beautifully cooked chicken. Let the mixture simmer, allowing it to thicken to your liking.

While the tantalizing concoction gently bubbles away, it’s the perfect time to turn your attention to crafting the crowning glory of your chicken pot pie: the crust. My crust is simple yet divine – one cup of self-rising flour, one melted stick of butter, and one cup of milk, all mixed into a perfect blend.

Once your savory mixture has thickened to your satisfaction, fold in the diced eggs, ensuring they become an integral part of the ensemble. Pour this luscious filling into a waiting baking pan, giving it a final stir to ensure all the flavors harmonize.

With the stage set for the grand finale, preheat your oven to 400 degrees, and gently place your pot pie creation inside. Allow it to bake for 40-50 minutes or until the crust boasts that inviting golden hue that beckons to be savored.

When your culinary masterpiece emerges, resist the urge to dive in right away. Instead, grant it at least ten minutes of respite, allowing the flavors to meld and the filling to settle. Then, and only then, serve yourself a slice of Southern comfort that will warm your heart and bring a touch of magic to any day, making it just a little bit brighter.

Elevated Chicken Pot Pie

Ingredients:

1/3 stick of unsalted butter

1 medium onion diced                             

1-2 tsp of garlic minced.

3 ribs of celery, diced  

2-3 lbs. of chicken breast

Assortment of fresh or dried herbs such as thyme, rosemary, sage, oregano,                             

2 hard-boiled eggs, diced.

3 carrots, diced                                          

1/2 cup of flour                                         

2 cups of chicken broth

1 cup of heavy cream                               

Salt and Pepper

Crust ingredients

1 stick of melted butter

1 cup of self-rising flour

1 cup of milk

Directions

1. Preheat oven to 400 degrees.
2. Boil a large pot of water with salt, pepper and any assortment of herbs you choose, Fresh is preferred but dried will work too. Once water is boiling, add the chicken and boil for approximately twenty minutes. Remove from the water and allow to rest for about ten minutes. Shred or chop the chicken to your liking and set aside.
3. Sauté onion, celery, and carrots in butter until softened. Season with salt and pepper. Add garlic and cook for another minutes.                                      (1 onion, 3 stalks of celery, 3 carrots, 1-2 tsp. garlic, 1/3 stick of butter)
4. Add flour to sauteed mixture. Whisk for several minutes until the flour is cooked to a golden brown and thoroughly mixed. Add broth and cream to the vegetable mixture stirring and allowing to thicken. Add chicken to the mixture and continue to simmer. Season with salt and pepper.                     (1/2 cup of flour, 2 cups of chicken broth, 1 cup of cream)
5. Mix your crust ingredients together.                        (1 stick of melted butter, 1 cup of self rising flour, 1 cup of milk)
6. Once your vegetable mixture is thickened to your liking, Add your boiled eggs and add to a baking dish. Pour the crust mixture on top.
7. Lower the heat to 350 degrees and bake for 40-50 minutes. Remove from oven, and let it sit for at least ten minutes before cutting.
8. Enjoy!