Laura Peter’s Chicken Pot Pie & Politics

I recently had the good fortune to meet Laura Peter at the Bay Area Patriots “GroupaPalooza” in Mill Valley, CA., a wonderful gathering of speakers and citizens looking for a better way forward for our nation. Not only is Laura a small business owner, an engineer, an attorney and a great cook, but she is also a GOP candidate for the California State Assembly for District 13 in San Francisco.

Laura Peter is running on a platform of job creation, fiscal responsibility and protection of Prop 13 – all issues sorely neglected by the incumbents in the State Assembly. She is a practical-minded business woman and attorney; she is a veteran of Silicon Valley, where she was general counsel for a publicly traded company for many years. She is now a small business owner, and works with small and mid-sized companies to help them build and protect the assets of their businesses.

She is a graduate of Cornell University Engineering School, and also holds degrees from the University of Chicago (Public Policy), Santa Clara University (Law), and the University of London, King’s College (International Business Law).

Laura wants to change the polarized political culture in Sacramento, focusing on creating coalitions between business-minded legislators from both parties.

And, she makes a dynamite chicken pot pie, too!

California State Assembly candidate Laura Peter in the kitchen!

Laura Peter’s Chicken Pot Pie
(Makes one 9-10 inch pie or about 8 smaller individual ramekins)

1 recipe basic pastry for 9-inch shell (recipe below)
6 Tablespoons of butter
6 Tablespoons of flour
2 cups chicken broth
1 cup of heavy cream
½ cup white wine (optional)
½ teaspoon freshly ground pepper
½ teaspoon sea salt
4 cups of cooked chicken cubes/chunks
12 small white (pearl) onions, cooked
¾ cup peas, cooked
¾ cup carrots, cut into large dice and cooked
¾ cup celery, cut into large dice and cooked
¾ cup potatoes, cut into large dice and cooked (optional)

Preheat the oven to 425°F. Melt the butter in a saucepan, stir in the flour and cook, stirring, for 2 minutes, or until slightly browned. Slowly add the broth, cream, wine, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth. Mix chicken and veggies in a large bowl then place mixture into a well-greased, deep pie casserole. Pour sauce over top. Place the prepared pie crust over the casserole, allowing enough to hang over the edges to be crimped. Cut vents in the crust to allow the steam to escape. Back for 25 – 30 minutes or until the crust is nicely browned.

Laura Peter's Amazing Chicken Pot Pie

Pie Crust

2 cups
1/2 teaspoon salt
1 1/2 cubes unsalted butter, chilled and cut into small cubes
2 teaspoons cider vinegar
1/4-1/2 cup ice water


Mix flour and salt in a large bowl. With a pastry cutter, or fingers, crumble butter into flour until well integrated. Sprinkle cider vinegar over mixture and stir in well with a fork. Add ice-cold water, a little at a time and blend with fork until dough is moist enough to roll into a ball, but not too wet. Roll into one large ball for the pie crust and a smaller ball to use for patching your crust, or cinnamon roll ups for snacking!

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