Saturday, February 2, 2013

Chicken Pot Pie

1 pound chicken breast (or 3/4 of a rotisserie chicken)
1 cup carrots sliced
1 cup frozen green peas
1/2 cup celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cups milk
2 (9 inch) unbaked pie crusts



  1. Preheat oven to 425 degrees F 
  2. In a saucepan, combine chicken (not if using rotisserie), carrots, peas, and celery. Add chicken broth (any amount) to cover and boil for 15 minutes. Remove from heat, drain and save chicken broth and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed (and any other spices you like to make it flavorful like garlic powder). Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and stir in the veggie/chicken mixture.
  4. Put pie crust in pan. Fill with filling. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with egg.
  5. 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.

3 comments:

Sharon said...

I also added a can of cream of chicken soup to make it thicker and flavorful.

Ruth Rodrigues said...

Crazy, this is my recipe but I make a few alterations. I increase vegetables and add some potatoes and corn. I put everything into a 9X13 pan with no crust on the bottom, and then add a crust on top.I double the sauce recipe (1/2-2/3 c butter, 3 1/2 c broth, 1 1/3 c milk, more spices, including thyme) I then cook at 375 for 35-45 minutes.
Crust recipe:mix together 2 cups flour and 1 tsp salt, cut in 3/4 c Crisco, sprinkle in 5 TBS COLD water and stir with fork. Roll out.

Rachel Rowell said...

Note to myself: I prefer half the added salt.