Leoda’s (Dupe) Chicken Pot Pie Recipe
You can make a copycat version of the famous individual chicken pot pies from Leoda's Kitchen and Pie Shop in Maui by combining tender chicken breast, vegetables, and kale in a rich gravy wrapped in an all-butter crust.
CHARM’S PERSONAL NOTES: I would make extra gravy to bake inside the pie. Maybe a 3rd more gravy than the recipe calls for because I like lots of gravy in my pie! For the bottom crust in my pie, I pre-bake it for 5-6 minutes to make sure it isn’t soggy when I add the chicken filling. My oven slightly burned the top crust when baked at 425 degrees so keep an eye on your crust. Make a good chicken gravy to pour over the top of the pie right before serving!
Ingredients
- Crust: 2 rounds of all-butter pie dough (or store-bought rolled pie crust). I used Pepperidge Farms for the topping crust. I used Pillsbury frozen crust for the bottom crust. I baked in a very deep-dish glass pie pan.
- Filling:
- 2 cups cooked, diced, or shredded chicken breast
- 1/4 cup unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1 cup chopped fresh kale (Leoda's signature addition)
- 1/3 cup all-purpose flour
- 1 3/4 cups warm chicken stock or broth
- 1/2 cup heavy cream
- 1/2 cup frozen sweet peas
- Salt and black pepper to taste
- Egg wash: 1 beaten egg mixed with 1 teaspoon of water
Instructions:
- Preheat the oven to 425°F (220°C).
- Make the base: Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
- Thicken the sauce: Sprinkle the flour over the vegetables and stir well to cook out the raw flour taste (about 2 minutes). Slowly whisk in the warm chicken stock and heavy cream. Simmer until the mixture thickens into a rich gravy.
- Add the mix-ins: Stir in the shredded chicken, chopped kale, and frozen peas. Season with salt and pepper. Remove from heat and let the mixture cool slightly.
- Assemble the pies: Fit one pie crust into a greased individual or deep 9-inch pie pan. Pour in the cooled chicken and kale filling. Place the second crust on top, trim the edges, and crimp them shut. Cut a few small slits in the top crust to vent steam.
- Bake: Brush the top crust with the egg wash. Bake at 425°F for 20 minutes, then lower the temperature to 350°F (175°C) and bake for another 35 to 40 minutes until the crust is deep golden brown and the filling is bubbly.
- Cool and serve: Let the pie rest for 15 minutes before digging in.
This recipe will easily feed four hungry people!
Charm Hartland, Realty World Homes & Estates
Charm@HartlandTeam.com
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