With a population of about 45,000, Santa Barbara in the 1950’s still had a small town feel to it. ALL the shops were locally owned, and since my family had been there since the turn of the century, my folks knew everyone…or so it seemed to me when my mom took me downtown with her on Saturdays. Every 1/2 block or so saw us stopping to chat with someone. It almost felt like a party!
Manning’s Copper Coffee Pot was right in the heart of downtown—a convenient and popular place to lunch. It was a real treat to go and I always knew just what I would order. Chicken Pot Pie!
Pies were a big thing at Manning’s. They even had a Pie Girl who was responsible for making sure the dessert pies were cut and plated on the cafeteria line. But, their delicious Chicken Pot Pie is what I remember the most. I only put a top crust on mine, just like the ones I grew up eating.
- 1/2 recipe Art of the Pie® Dough
- About 1-1/2 pounds chicken thighs
- 3 tablespoons olive oil
- 1 large onion, peeled and chopped small
- 3 stalks celery, sliced into ¼ inch moons
- 3 red potatoes, cut into ½ inch size pieces
- ½ teaspoon dry thyme, or leaves from 6-8 springs of fresh
- 2 large carrots, peeled and sliced into ¼ inch moons
- ½ cup flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas, unthawed
- 2 tablespoons dry sherry
- 1 egg mixed with 2 tablespoons water for egg wash
- I've made this with both gluten free and gluten full doughs. There are a number of doughs to choose from at www.artofthepie.com/recipes
- In large pot, cover chicken thighs with water and bring to boil. Lower heat to simmer and cover. Simmer for 10 minutes. Turn off heat and let sit covered for one hour. Remove from water (stock).
- Allow to cool. Pull part meat into small pieces. Cover and place in fridge until ready to use.
- In a large frying pan or saucepan, heat the olive oil. Add the onion, celery, potatoes, and thyme. Cook for over medium low heat until soft---about 20 minutes.
- In a saucepan, put 4 cups of the stock and boil for about 5 minutes or so.
- Add carrots and and cook for about 10 minutes.
- Remove from heat. Remove the carrots which will be added to the vegetable and chicken filling.
- Keep the stock as it will go into the filling.
- Stir flour, sugar, salt and pepper, into the onions, celery, and potatoes.
- Cook over low heat for 2 minutes. Stir in the stock a a little at a time.
- Turn up heat and simmer for 10 minutes, stir occasionally. It should look like a thick soup.
- Remove from heat.
- Stir in the peas, dry sherry, chicken, and carrots.
- Add salt and pepper until it tastes just right to you!
- Pour into a deep dish pie pan, and top with rolled out dough.
- Cut some vents on top.
- Brush with an egg wash.
- Pop it in an oven preheated to 425F and bake for about 30 minutes.
I've frozen the individual serving pies and then baked them off.
Leftover turkey is great in this pie, too.