10/9/09

Oh My! Chicken Pot Pie

Yes, that's what I said, "Oh My!!" I want you to throw away any Chicken Pot Pie recipe that you may have (Shannon do it!), because I can tell you that this one is better. I just made this for dinner tonight, and I thought it was so good, that I Had to post it. I have been looking for a good Chicken Pot Pie recipe, and I finally found it. I have tried a few, but I never like the creamy sauce in the pie. This one tastes like the Marie Callendar's Chicken Pot Pie. It is delicious. This is definitely going on my Favorite recipes. Let's get cooking!

Alright, ingredients are: 2 Pie crusts (the Pillsbury crusts are really good), Chicken Broth, Chicken, Frozen Peas, Carrots, Milk, Flour, Butter, Celery, and onion. (You could try little chunks of potato, I think I may try that next time.)
This recipe came from allrecipes.com but I did it a little different. I used left over chicken from a rotisserie style chicken we had for dinner a few nights ago. The recipe from allrecipes asked for sliced carrots, I didn't feel like slicing, so I used frozen peas and carrots. The only difference is the sliced carrots are a little firmer.

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. (Since my chicken was already cooked I just left it out, and then I boiled the carrots, peas, and celery for only 10 minutes.) 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. (After I took this off the burner I did add maybe 1/3 C. Whipping Cream; and some other reviews added another 1/2 C. of broth also.) Place one of your pie crusts in the bottome of your pie dish. Then pour the chicken and vegetable mixture into the dish.


Pour the hot cream mixture over. 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. If you can wait that long. Mmmmm....I may go have some more right now. I hope you try this and enjoy it. After Thanksgiving you could use leftover Turkey for this too.


Chicken Pot Pie
adapted from allrecipes.com (chicken pot pie IX)

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced 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


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.
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.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. 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.

No comments:

Post a Comment