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 in Santa Barbara.
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!
Chicken Pot Pies
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.
Homemade Chicken Pot Pie
Ingredients
- 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
Instructions
Prepare and chill dough.
- 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
Poach Chicken (Can be prepared in advance)
- 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.
Saute Vegetables
- 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.
Stock
- 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.
Finishing 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.
Putting The Filling All Together
- 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.
Bake
- Pop it in an oven preheated to 425F and bake for about 30 minutes.
Notes
Kate, guess what my first job was?
No way!! You were the Pie Girl? Oh my gosh, this is too cool. Do you have any pictures of you then or the pie line? I would love hear more about this, Franny.
Oh Kate coming across these today was perfect. I adore chicken pot pie a great food from my US childhood that I have thinking about alot lately. Haha this is the comfort I need right now. It’s definitely on my make soon list!
I hope that you enjoy it, Karin! Comfort food is sometimes what it’s all about. I new verse for the hokey-pokey, perhaps? 😉
you got that right! that’s what it’s all about bum bum!
Thanks so much for including the great photo of Santa Barbara’s Copper Coffee Pot, Kate! My sisters and I loved that place when we were little. My grandmother took us there as a special treat whenever we came to town. Why is it that kids like cafeteria-style so much? We just loved being able to see all the food displayed and putting it on to our trays.
I think you are right Erika. It was amazing to see so many choices! Are you by chance related to anyone from Esau’s that had fabulous breakfasts?
No, but everyone used to think we were related! I’m the one who went to high school with your brother Charles!
Ok!
And thanks for this great recipe. We’re always looking for good pot pie recipes. Do you have one for a beef pie?
I loved seeing the picture of the Copper Coffee Pot. My great grandfather worked as a Baker at the Copper Coffee Pot in 1946 so this was an interesting find!
I bet my grandmother, mom and dad ate some of his pies!
Have you been to the Chicken pie shop in San Diego? Cindy
No I haven’t.
I just made this pie and it is comfort food at its best! I just received your book as a birthday gift from a fellow pie lover and the best part is that I was able to share this link with my mom in Texas so she can enjoy it as well. Love your blog and you cooking 😉
I am so happy to hear this, Tracy! I hope you and your mom enjoy many more pies. Kate
Kate, do you peel the potatoes before cutting them? I’ve made this before but can’t recall what I did.
I don’t peel but you can if you want to.