Sunday, October 17, 2010

Chicken Pot Pie

Everyone needs a little comfort food from time to time, right? This recipe is fabulous- wholesome, delicious, and well...comforting! You'll love this recipe and so will your family...guaranteed. You can put whichever veggies you prefer into the pie.
picture courtesy google images
Chicken Pot Pie
Adapted slightly from

1-2 cups cooked chicken, cut into bite-sized pieces (I used leftover frozen chicken from the Costco whole cooked chickens)
  • 1 cup sliced carrots
  • 1 cup potatoes, diced
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 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 (I used Fat Free)
  • 4 (9 inch) unbaked pie crusts (I used Pet-Ritz frozen variety)

  • Preheat oven to 425 degrees F. Rub egg white onto one pie crust and cook in oven for 8-10 minutes, or until desired golden-brown. Remove and set aside. In a saucepan combine carrots, potatoes, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed, and frozen or thawed (cooked) chicken. Stir in chicken broth and milk. Simmer over medium heat until thick- about 2-3 minutes. Remove from heat and set aside. Place half the veggie mixture in bottom pie crust. Pour 1/2 hot liquid chicken mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape. Repeat with second pie. 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. Makes 2 pies.


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