3 April, 2022
Chicken Pot Pie
Chicken Pot Pie
Notes
Just buy a pre-cooked rotisserie whole chicken and remove the white meat until you have the required amount of chicken. Use the meat of other chicken parts if needed to reach one pound.
Unbaked pie crusts – I prefer Marie Calandar’s.
Ingredients
- 1 ea. lb. chicken breast meat cut into chunks. (see notes)
- 1 ea. cup sliced carrots
- 1 ea. cup frozen green peas
- ½ ea. cup sliced celery
- ⅓ ea. cup of butter
- ⅓ ea. cup of chopped onion
- ⅓ ea. cup of all purpose flour
- ½ ea. tsp. salt
- ¼ ea. tsp. black pepper
- ¼ ea. tsp celery seed
- 1 ¾ ea. cup chicken broth
- ⅔ ea. cup of whole milk
- 2 ea. 9” unbaked pie crusts (see notes)
Instructions
- Preheat oven to 425 degrees
- In a saucepan, combine carrots, peas, and celery. Add water to cover vegetables, bring to a boil, and cook for 15 minutes. Drain water and set vegetables aside. Add chicken chunks to vegetable mixture.
- In a saucepan, melt butter on medium heat, cook the onions until soft and translucent. Stir in the flour, salt, pepper, and celery seed.
- Slowly stir in chicken broth and milk. Simmer over medium low heat until slightly thickened, remove from heat and set aside.
- Place the chicken and vegetable mixture into the bottom pie crust then add the liquid mixture.
- Cover with the top crust, seal edges, cut slits in the top crust to relieve steam.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
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