THE GOLDEN CRUST / CHICKEN & VEGETABLES

A creamy filling under a flaky lid.

Boil and drain the chicken and vegetables before making the onion sauce. Keeping those jobs separate lets you thicken the broth and milk before the filling meets the pastry.

  1. 01 / Filling15-minute boilCover chicken and vegetables with water; drain.
  2. 02 / SauceOnion, then flourAdd broth and milk slowly until thick.
  3. 03 / PastrySeal and ventFill the bottom crust and cover with the second.
  4. 04 / Oven30–35 minutesGolden pastry, bubbling filling; rest 10 minutes.
THE WEED SCENE RECIPE

Real Pot Pie

Prep20 min
Cook listed50 min
Oven425°F / 220°C
CrustsTwo 9-inch
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The oven stage is 30–35 minutes, followed by a 10-minute rest. The recipe lists 50 minutes of cooking overall and uses ⅓ cup cannabutter; no yield is specified.

Ingredients

Chicken, vegetables, separate butter, flour, broth, milk and two pie crusts
The sauce uses one-third cup of cannabutter. Count equal portions after baking; the recipe does not supply a serving count.

Instructions

  1. Chicken and vegetables cooking in water before draining

    Prepare the oven and filling

    Preheat oven to 425 degrees F (220 degrees C)

    In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

  2. Creamy onion gravy thickened in a saucepan

    Thicken the onion gravy

    In the saucepan over medium heat, cook onions in Cannabutter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

  3. Chicken filling and gravy inside a bottom pie crust beside the top crust

    Fill, cover and vent

    Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape.

  4. Golden double-crust chicken pot pie resting with a cut wedge

    Bake and rest

    Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Real Pot Pie

KITCHEN NOTES

Give the filling and pastry their own jobs.

Drain before filling
Excess boiling water thins the sauce. Drain the chicken and vegetables, then use the measured broth and milk for the separate sauce.
Give steam a way out
Seal the two crusts and cut several slits in the lid. Set the hot dish on a stable surface before serving.
Check the center as well as the crust
FoodSafety.gov recommends 165°F (74°C) for poultry and casseroles. Use a thermometer in the filling; pastry color alone cannot establish a safe center.

Measure the batch. Label the portions.

Account for the full ⅓ cup cannabutter before dividing the pie into actual portions. Refrigerate covered, clearly labeled leftovers promptly. If browsing beverage recipes, include every infused component in the same meal.

Keep cannabis food labeled and locked away from children and pets. Effects can take hours; avoid taking more while waiting.

FoodSafety.gov thermometer guidance · Poison Help edible-cannabis facts.