01 April 2014

simple & delicious chicken pot pie

when the april showers turn on and days don't feel quite like spring, i always feel like devouring something warm and packed with cooked veggies and homebaked. once i learned that the boxed up, processed frozen pot pies are possibly the worst thing available in the grocery store, i've been going through major pot pie withdrawals. and i imagined i'd have to buy pie weights to wrap my brain around a from-scratch pot pie recipe. however, this one is simple! no pie weights necessary. this features normal ingredients and you can easily find store bought crusts. i am going to try Trader Joes brand next time (i hear they are delicious)! ready set go, lets make chicken pot pie.

Simply Delicious Chicken Pot Pie
source: all recipes

1 pound skinless boneless chicken breasts, chopped
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
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 (saved from cooking chicken)
2/3 cup milk

Two (9" unbaked) pie crusts

 Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain (saving liquid for broth) and set aside.

In the saucepan over medium heat, cook onions in butter 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.

Prep a 9.5" pie dish with your bottom crust. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture (should be thick like gravy) over and stir lightly to combine. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Note: This is a super easy recipe to double. After adding the top crust and slicing little air holes, allow the pies to rest and cool, then stick one in the freezer before baking!


[eeny] said...

chicken pot pie is one of my favorites. i always have to make it from scratch, even the crust as you just can't get it at any store over here. i am going to try your recipe for the filling next time.

by the way, i love the new header and colors and everything.

lifeletters said...

looks so good! so glad you are writing again. :)

Amanda said...

so happy you're back! and now my mouth is watering. I hope I can find all the ingredients here in Beijing!

Betsy said...

glad to see you posting again! this looks so yummy, good for a day like today full of rain!

Brooke I said...

I was looking around for a good pot pie recipe just yesterday. Woohoo! We'll give it a go this weekend.
Hope all is well.
Cousin Brooke
Ps. Good to have you back :)

Luisa said...

can't wait to try this recipe...and so glad to see you back here again!

Heidi said...

Min, totally made this today so it was food storage friendly: dried onions, dried carrots, canned chicken & canned chicken stock. It wasn't as wonderful as yours, I'm sure, but still beat going to the store today.
Thanks for the recipe!

Unknown said...

I discovered this recipe a few weeks before my baby was born & have made it several times since- so, soooo good, and yes, I doubled & froze it so we'd have a yummy meal once she'd arrived!

Stephanie C. said...

I followed your recipe and made it for dinner tonight. It was a hit! And we have loads leftover for lunches tomorrow. Thank you!

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