March 18, 2013

Chicken Pot Pie

We're quickly approaching spring, I can see it in the distance.  Actually yesterday and the day before we were running around in shorts and t-shirts but the rest of this week is supposed to be cooler.  It was nice while it lasted.

I have a handful of cool weather type recipes that I better hurry up and get posted.

For me, Chicken Pot Pie falls squarely in the comfort food category. Every time I take a bite it brings me back to my childhood.  Creamy sauce with veggies and chunks of chicken with a flaky crust all around.  This does take a little time to make if you're making your crust from scratch but there is no reason you can't use a store bought crust to speed things up.

You start things off with a creamy sauce, the base of the recipe, the one thing you can't do without in a good chicken pot pie.

Give your veggies a head start in a hot tub.

Line a casserole dish with the pie crust.

Fill with veggies and chicken.

Add the cream sauce, I'm drooling right now. 

Get your top crust ready...

Add to the top and then trim and flute the edges.

Ventilate the top crust with some slits for steam to escape. 

Bake up until nice and golden, the insides are already cooked remember.

Dig in, literally.  You're going to want to practice some self control here, but you probably won't be able to. Good luck with that. 
Chicken Pot Pie
Recipe from

  • 1 pound boneless, skinless, chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup onion, diced
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cups milk
  • 2 (9-inch) unbaked pie crusts
Cooking Directions
  1. Preheat the oven to 425 degrees.
  2. In a large saucepan combine the chicken, carrots, celery and peas. Cover with water and boil for 15 minutes. Drain and let sit.
  3. Meanwhile, in a medium saucepan melt the butter and add the onions. Cook until they have softened and become translucent.
  4. Add the flour into the onion and butter and whisk so it is smooth and thick. Cook for 1 minute. Add the salt, pepper and celery seed. Slowly whisk in the chicken broth and milk over low heat until the mixture becomes thick. Turn off the heat.
  5. Line a small casserole dish with one of the unbaked pie crusts and then pour the vegetable and chicken mixture into the pie crust and then pour the thickened milk mixture over the top.
  6. Finish by placing the other pie crust over the top of the dish and sealing the edges, cut off the crust that isn't needed.
  7. Cut some small slits into the top of the crust so the steam can escape.
  8. Bake for 30-35 minutes or until the crust is golden brown.

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