Chicken Pot Pie

The first chilly weekend came earlier this fall and I decided it was time to make some Chicken Pot Pie. I cant believe I’ve never made it before. I was definitely surprised to find out how easy it was. Duh….why wasnt I doing this for the past few years?

I went onto AllRecipes.com and did a lot of research and read a lot of reviews….and picked what sounded like the best recipe – “Chicken Pot Pie IX”. Robb and I both wanted a recipe that would not be too watery or too complicated.

And neither of us wanted to use potatoes either since we try to limit our carbs as much as possible. So we made sure our recipe did not include potatoes. And I used fresh mushrooms from the farmers market and sauteed them up prior to adding so they added to the flavor.

I roasted my own chicken in the oven (more on simple oven-roasted chicken later….) instead of boiling or buying a pre-roasted chicken. I wanted the flavor of the chicken to be perfect. I also wanted to make my own pie crust, since I know that it tastes the best 🙂

The filling was so easy to make. It came out nice and thick and had a stellar taste.

I put the top on the pie and couldnt resist using extra dough to make a goofy shape to put on top of the pie…..just like my mom does. Although my mom’s decorations on her pies are outstanding. And mine just looks…….really pathetic! hahaha I believe I thought I was putting a chicken on top of the chicken pot pie. Get it?????? 🙂

And look at how it came out after it baked its little heart out…….

It was so good. I will now let you look at some of the pictures of deliciousness……..

This chicken pot pie recipe is the BOMB. It’s simple enough where you can add in a lot of your favorite ingredients/vegetables (I added corn and sauteed mushrooms) and customize to your liking. Dont fear the pie crust – you can use storebought if you like and that is perfectly allright.

This dish tastes hearty and delicious and is perfect for that chilly sunday dinner.

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cupsliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  2 (9 inch)unbaked pie crusts

Directions:

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. (Or you can roast your chicken in the oven to cook and then cube into pieces, which is what I did – just make sure to cook the veggies!)

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. Combine with chicken, carrots, peas, and celery.

Place the chicken mixture in bottom pie crust. 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.

Tags: Chicken, pie, Pie Crust