Chicken Pot Pie

During the winter months making a good (semi) old fashioned chicken pot pie is one of my favorite things to do. I love this recipe because it’s easy to follow using pre-made pie crust cuts down on the work load without compromising the flavor. Chicken Pot Pie is a dish that many love but don’t love to make. So why not be the one to make it and have some friends or family over to share it with. It’s one of those classic dishes that are warm, comforting and just filled with hearty goodness. Doesn’t all of that goodness sound like something just waiting and wanting to be shared?

Ingredients:

• 1 lb skinless, boneless chicken breast halves – cubed
• 1 c. carrots, sliced
• 1 c. green peas, frozen
• 1/2 c. celery, sliced
• 1/3 c. butter
• 2-3 garlic cloves, minced
• 1/3 c. onion, chopped
• 1/3 c. all-purpose flour
• 1/2 t. salt
• 1/4 t. black pepper
• 1/4 t. celery seed
• 2 c. chicken broth
• 2/3 c. milk
• 2 (9 inch) pie crusts, unbaked

Directions:

1. Preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas, and celery
3. Add water to cover and boil for 15 minutes
4. Remove from heat, drain and set aside
5. In the saucepan over medium heat, cook onions and garlic in butter until soft and translucent
6. Stir in flour, salt, pepper, and celery seed
7. Slowly stir in chicken broth and milk
8. Simmer over medium-low heat until thick
9. Remove from heat and set aside.
10. Place the chicken mixture in bottom pie crust
11. Pour hot liquid mixture over
12. Cover with top crust, seal edges, and remove excess dough
13. Make several small slits in top to allow steam to escape.
14. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
15. Remove from heat and let stand for 10 minutes

Tags: baking, Classic dishes, cooking ideas, cooking recipes, dinner ideas, hosting, Timeless recipes

This entry was posted on Wednesday, January 19th, 2011 at 11:46 pm and is filed under Casserole, baking, baking ideas, baking recipes, chicken, cooking recipe, hosting. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.