Chicken Pot Pie

Ready to put the lid on



Great way to use leftover chicken



I got a recipe in an email for chicken pot pie and then went on a quest to find the best 'sounding' recipe that I could find and came across this recipe from Allrecipes.  And it is a WINNER.  I adjusted the recipe to our tastes.  I couldn't believe as it was written that it had 1/2 cup celery but no potatoes or corn!  I didn't want to take up 'valuable space' with celery when I could just add some celery seed for flavor. 

I stress to use a DEEP pie dish.  I kinda tucked the top crust under the bottom crust as there was no room to flute the edges.  Mine was filled to the brim and I was really afraid it would overcook so I put a pan under it. 

Halfway through cooking, I removed the pan to ensure the bottom crust would cook.  (did not bubble over)  It was very good and I plan to make it often.

INGREDIENTS:

1 pound skinless, boneless chicken breast halves - cubed (used leftover rotissiere chicken, didn't measure)

1 cup sliced carrots

2 small-medium potatoes, diced

1/2 cup frozen green peas

1/2 cup frozen corn

1/2 cup butter (use 1/3 c next time)

1/2 cup chopped onion

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon celery seed

1 can chicken broth (14.5 ounces)

milk (broth and milk combined 3 1/4 cups liquid)

2 (9 inch) unbaked pie crusts

DIRECTIONS:

Preheat oven to 375 degrees F. 

In a saucepan, combine broth, potatoes and carrots; simmer until tender, about ten minutes. Dip veggies into a bowl and add corn and cubed chicken, reserve broth to add to flour mixture. 

Allow pie crusts to sit on countertop.  Place one crust in bottom of deep pie pan.  Set aside. 

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, 5-10 minutes. Remove from heat and set aside.

Stir some of the broth mixture into the veggies and chicken, gently stir together; pour into prepared pie dish.  Pour some of the hot liquid mixture onto top of pie, there may be some leftover.  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.

Chicken Pot Pie IX