Category Archives: Chicken Pot Pie

7.20 Worlds Largest Chicken Pot Pie

Danielle has been begging me for one last chicken pot pie before the summer kicks into full force. Tonight we expect a full house of guests, and I know my usual pie plate will not be large enough to feed everyone. Rather than invest in a full service of individual baking dishes (the obvious solution) I have decided to attempt a full casserole-sized pie.

Sadly JL and the golf team have been out of town this weekend and our guest chef, Brad, will not be home in time to wow us with a dish. He has promised to finally attempt a country terrine for the next gathering – stay tuned for this…

(World’s Largest) Chicken Pot Pie
Note: this is the recipe for one standard pie (9″ deep dish). If attempting the casserole please double everything.

1 store-bought pie crust (I cheat in this one instance, I’m sorry)
3 skinless chicken leg-thigh pieces
1 small Spanish onion
1 large Spanish onion, chopped
6 large carrots
2 stalks celery, coarsely chopped
handful fresh parsley
4 tbsp flour
1/2 cup 1% milk
1/4 cup white wine
1/2 tsp Garlic powder
1 small sweet potato, peeled and diced
1 small Yukon gold potato, diced
2 large parsnips, peeled and diced
1 medium turnip, peeled and diced
1 large portabello mushroom, coarsely chopped
1/2 box of frozen peas
1 tsp fresh thyme

Combine chicken, small onion (peeled and quartered), 2 carrots (coarsly chopped), celery, parsley, 1 tsp salt, 3 whole pepper corns, 1/2 tsp red pepper flakes in a large stock pot. Cover with water and boil 30 minutes to make stock.

In a dutch over, saute large onion (chopped) in 1/2 tsp olive oil until translucent. Add potato, sweet potato, parsnips, remaining carrots, turnip and two ladle-fulls of stock, and cook 20 minutes until slightly caramelized

Add mushroom, peas and thyme and cook an additional 5 minutes. Remove from heat and let cool slightly.

In a medium sauce pan heat 3 cups stock. Combine flour, salt, pepper and garlic powder in a shaker jar with milk and wine and shake to combine. Whisk milk mixture into stock and continue whisking on medium heat until thickened into gravy. Add more flour or milk as necessary to improve consistency.

Remove chicken from stock and shred with fork. Stir into cooled vegetables.

Place 1 pie crust in the bottom of a 9″ pie plate. Using a slotting spoon, fill pie with vegetables and chicken as high as it will allow. Pour in gravy until it almost reaches the top of the pie plate lip. Place second crust on top of pie and crimp to close. Cut two or three vents in top crust and bake 30-45 at 350 until crust is golden.

Let stand 5 minutes before slicing and serving.


Danielle made her famous margarita pie for desert as a light and refreshing finish to our substantial pot pie. We were also treated to a surprise beer tasting, imported by the golf team from their weekend out of town.

Beers from Ommegang Brewery in Cooperstown, New York.

Beer 1: Ommegang Witte Draft
Described as a summer beer, citrus-y, good for paring with BBQ

Beer 2: Ommegeddon
Described as a belgian-style ale, light and also with notes of citrus.

Beer 3: Cave-aged Three Philosophers
Described as: Stored 156 feet below the ground in Howe Caverns; a desert beer with high alcohol content.

I enjoyed the Ommegeddon most of all, maybe it’s just the cool bottle. I didn’t think the cave-aging of the Three Philosophers did much to effect the flavor of the beer, but fun to try just the same.


JL was not able to repeat his initial victory of 6 servings between naps this evening. He claims his weekend out of town stunted his performance.

jl votes jl votes

Even more concerning, Mike was unable to wear his elastic pants as a result of the golf team’s weekend out of town…

My opinion…

The sheer size of the pot pie had an adverse effect the thickness of gravy. It wasn’t bad to eat, but I like that the smaller pie maintains its shape while being served. The larger casserole was just too large and the increased ration of filling to crust didn’t hold up like a small pie can. I strongly recommend taking the independent-pie route when recreating this meal for large crowds.

That said, I am not deterred and will continue to attempt giant pies as opportunities arise.