Monday, February 24, 2014

Chicken Pot Pie

Chicken pot pie is a meal we usually reserve for Sunday. With the prep work involved, it usually doesn't cut it for a weeknight dinner. We got lucky yesterday and had a nice reprieve from the cold. Temperatures got into the mid-sixties so we opted to spend the day outside and fire up the grill.

The cold weather returned all too quickly, and now they're forecasting snow tomorrow night. From spring weather back to snow in two days time... is it just me or has Mother Nature gotten really flaky?





My mother requested I make them chicken pot pie. She and Dad both love my chicken pot pie so I doubled the recipe for all of us to share. Good food and family... it just doesn't get any better than that!

Chicken Pot Pie recipe

Ingredients

1.5 lb. boneless, skinless chicken breasts, cut into cubes
3 carrots, sliced*
2 celery stalks, sliced*
3/4 cup frozen peas
1/2 of medium onion, chopped
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon celery seed
1 1/2 cup chicken broth
2/3 cup milk
2 pie crusts
** I usually don't measure these exactly, I just eyeball it. I like a 50/50 ratio of meat to vegetables.

Directions

Preheat oven to 375°. In a large stock pot, combine uncooked chicken and vegetables. Fill with water until ingredients are just covered. Over high heat, bring to a boil then reduce to simmer for about 15 minutes. Do not overcook or your chicken will be tough. 




Meanwhile, in a heavy-bottomed skillet, melt the butter over medium-high heat. Add onion and cook until translucent. Once onion is cooked, add all seasonings.  Add flour, stir and cook the paste that is formed for about a minute. Slowly add chicken broth and milk, stirring constantly. Once incorporated, cook until thickened, stirring frequently. 




Drain chicken and vegetables. Line a pie pan with one of your pie crusts. Top with drained chicken and vegetables. Slowly pour gravy over the filling. Top with remaining pie crust. Use a fork to seal the edges and cut vents into the center of your pie. Place pie on a baking sheet to prevent spills in the bottom of the oven. (Not fun. Learned this from experience.) Bake for 20-30 minutes, or until golden brown.




Enjoy! 

1 comment:

  1. Mmmmmmm. Stand aside, Swanson! Heh. I haven't made this for awhile, never thought about using celery seed, and I've never put milk in mine. Gotta try that. thanks for sharing! Hugs, Ilene

    ReplyDelete