Chicken Pot Pie

1 Apr

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It’s going to be an April-showers-like week in the Bay, and meals don’t get any more perfect for cold days than chicken pot pie. Despite growing up in the rainy Pacific Northwest, I’ve never made this before. However, since getting married and having a permanent food-tester in the house, I’ve been more willing to take culinary risks and venture into new cooking and baking territories.

I’ve also been attempting to expand B’s palate beyond Indian food and Chipotle (although I profused how much we both love it here) and it has been a welcome challenge for both of us. I get the opportunity to cook new recipes and actually get some feedback on them and B gets to try new foods. It’s really a win-win situation.

I have been wanting to make chicken pot pie for a while but it always seemed a little too difficult to make. Additionally, I never have pie crust sitting at home. Needless to say, I finally caved to my craving, bought pie crust, and made this little recipe which was surprisingly easy. On first bite, I was immediately nostalgic for my childhood days when I would come home from school on a rainy day and have chicken pot pie as a late lunch. Back then, our pot pie was the Costco variety, but was delicious nonetheless.

Fortunately, B is open to trying new foods, and he thoroughly enjoyed this one. I hope you do too.

Ingredients:

Original recipe makes 1 – 9 inch pie

  • 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
Directions:
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Add carrots, peas, and celery. Once veggies are tender, add chicken. Continue to cook over medium heat until chicken is cooked.
  3. 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.
  4. Line a ramekin (for smaller servings) or pie pan with 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.
  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.
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