Ladies night and a Chicken Pot Pie


Now that Shenandoah Spice Co. has successfully made it to DC WholeFoods (yay), it means a lot more crafty overnights in the great city.  The favorite thing about that?  Getting to stay over night in Alexandria with my very favorite ladies, Erin and Becca.

Epic Chef Becca (left) and Super Sous Chef Erin (right)
Epic Chef Becca (left) and Super Sous Chef Erin (right)

We cook, we drink our wine, we have a lovely time.  Each week I’ll bring a bag of mystery produce from my share and we’ll make a meal from the secret ingredients and whatever’s left in their fridge.  THIS time we had a fantastic visitor from a farm in Pennsylvania who was on her way to Florida.  She, like I, tends to travel in a car filled with produce and tasty treats—the kitchen went from bare bones to fully stocked.  It went from ladies night to epic ladies night.

Surprise Chef Sarah and her farm hair
Surprise Chef Sarah and her farm hair

This weeks head chef: Becca.  From the rural mid-west, her index of recipes is the never ending joke of what to make—steak and potatoes, meatloaf, or chicken pot pie.  Gotta tell ya, the Heartland makes one heck of a chicken pot pie.


A hearty winter meal, great for 4-5 with a bottle of wine (or three) or a tasty microbrew.


Chicken Pot Pie

Epic pot pie with greens
Epic pot pie with greens



(serves 4-5)

1 lb skinless, boneless chicken breasts

1 cup sliced carrots

1 cup frozen green peas

½ cup sliced celery

1 cup chopped cauliflower

1/3 cup all purpose flour

½ tsp salt

¼ tsp black pepper

¼ tsp celery seed

1 ¾ cups chicken broth

2/3 cup milk (Trickling Springs)

2 (9 inch) unbaked pie crusts

Optional Herbs:

Rosemary/Sage/Thyme/SSC Bread Dip

No more than a pinch of any.

  1. Preheat the oven to 425 degrees.
  2. In a saucepot, add chicken, peas, carrots, celery, and cauliflower.  Add enough water to cover and bring to a boil.  After 15 minutes, remove from heat, drain, and set aside in a bowl for later. DSC_0016
  3. Now for gravy makin’: In a saucepot, melt a tab of butter and cook onions until translucent.  Stir in salt, pepper, flour, celery seed, and any other preferred herbs.  Slowly stir in chicken broth and milk, leaving on medium heat until thick.  Set aside.
  4. Place chicken and veggie mixture into one of the two pie crusts.  Pour gravy over mixture.
    Erin was very excited for the gravy.
    Erin was very excited for the gravy.

    Take the other pie crust and lay over the top of bottom crust.  Pinch the edges of both crusts together, making a tight seal.  You can use a fork to pinch it closed.  Cut three slits at the top of the pie so the steam can release.

    Sarah removing the crust.
    Sarah removing the crust.
  5. Bake for 30-35 minutes, or until the top of the pie is golden brown.  Allow to cool, then slice up and serve!  We added a bed of greens as our side to keep it somewhat healthy in all the gravy goodness.



 Side note:  we actually forgot to buy a second pie crust before the store closed so we made it from scratch.  It was like a puff pastry, so all you need is water, butter, salt, and flour.

Try using a bottle to roll out the dough and clear wrap to stop the stick.
Try using a bottle to roll out the dough and clear wrap to stop the stick.


Ingredients List:

The Trusted Table: Cauliflower, carrots, greens, onion

Sarahs Magic Car: milk, butter

Everything else from the kitchen of Erin and Becca.

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