Chicken Pot Pie.
Posted on Apr 7, 2026 in The Kitchenman's Ramblings | Comments Off on Chicken Pot Pie.
Degelman’s Chicken Pot Pie
Boy, time sure does fly. White Rock. In
1999 we opened one of the first all natural deli/food stores in White Rock. I served some of the first field organics from local farms and was the first to sell Mary’s Farm no-spray produce, Avalon Organic Dairy Products, Fieldstone Organic Breads, Mapleridge Farms Non Medicated Chicken, Top of the line Pacific Ocean Seafood cut from whole fish and a large selection of hand crafted naturally smoked and cured cold cuts, sausages, bacon and hams plus original Montreal Smoked Meat from Quebec’s Dunn’s Mayer’s. I made fresh selection of pot pies and quiches each morning along with take home convenience meals made fresh daily. For my daily feature I sold cut from the roast fresh sandwiches and homemade soups. When my sweetie and I first started to live together, I told her that one day I would put her name up in lights.
Great Memories, wish I still had the stamina needed to work a 80 hour shift.
The many chicken and turkey pot pies and smoked meat sandwiches that I have made over the years, won a great loyal customer following with product taste awards and accolades for value, consistency and quality.
Several years have gone by since I worked at the store in White Rock. Pizza was my next cooking interests.
Now I know you can buy pot pies fresh or frozen in any super market, but if you follow this recipe precisely you will have made the number one Canadian comfort food the way it should be made.
I have refined this recipe to do it in smaller batches like I once sold at my deli.
You will need for this recipe;
3-4 lb. chicken seasoned with salt, pepper and some dried sage then placed in a roast pan with some water covering the bottom covered. Bake at 350 degrees for 2 hrs. Remove and let rest.
When the bird is cooler remove all the meat from the bones and set aside.
Place the bones and the skin back into the roast pan along with
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 tbs of flour
Kosher salt and fresh ground pepper to taste
Now mix together and place back in the oven at 350 degrees for 1 hr.
Remove to the stove top set at med high and then add in 4 cups turkey or chicken stock.
Stir and scrap the pan bottom for all the residue and bring to a rolling simmer.
Continue to cook for ten minutes till it thickens.
Remove as much of the bones and skin into a sieve over a bowl catching the drips.
Pour the pan juices into a large pot through a sieve and with a wooden spoon press the mixture to obtain all au jus. my past experience is that if you want a good pot pie with a pastry lid, you must make sure to be liberal with the gravy.
Now add the chicken meat and 2 cups of mixed diced fresh or frozen vegetables, stir till well blended.
Fill each dish with equal amounts to the top with equal amounts of the mixture making sure to stir each time.
Cover each dish with pastry and crimp the edges.
Brush with an egg wash place into a 375 degree oven and bake till the pastry top is golden brown.
Simple Utility Pie Pastry. [Or grocery store frozen or fresh pie sheets.]
6 cups flour.
1 pound shortening.
1 tsp. salt.
1 tsp. baking powder.
1 large egg 1 tsp. vinegar.
1 cup cold water.
Cut cold shortening into flour.
Add baking powder salt.
Beat the egg and add vinegar in measuring cup, then fill to 1 cup mark with the cold water.
Work the liquid into the flour. Do not over mix. Roll out on a floured board.
To store wrap in wax paper and keep chilled.
Now you will have a most delicious chicken pot pie to serve the family using this tried and true retro recipe.
