Homestyle Chicken Pot Pie

 

The other day, after church, my husband and I decided to go out to eat. I had a whole chicken cooking in the slow cooker but I figured I could turn it into the next day’s meal. S, after returning home from the local diner, I deboned the chicken and placed the meat into a bag. I placed the veggies into another bag and finally, the broth into a jar. I had full intentions of making a savory chicken pot pie the next night for supper.
I allowed two pie crusts to thaw on the counter for the crust of the pot pie and used the ingredients from the chicken I cooked the previous day to concoct this glorious recipe. Boy oh boy, did it ever turn out good!

For as long as I can remember, chicken pot pie has always been one of my favorite meals. My husband and kids absolutely love it. The best part about this delicious pie is how easy it is to make. I even went a step further with this recipe and extended my crust deep down into the dish so that the sides of the pie were covered. You can do this by using two pie crusts instead of just one. Simply line the bottom and side of the pan with the unbaked crusts and then fill with the filling topped by the second unbaked crust.
However, don’t feel that you have to make the chicken pot pie like this. The recipe below come sout perfectly well, too. Enjoy!

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Homestyle Chicken Pot Pie

Ingredients

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes

½ teaspoon Morton salt

1 cup carrots, sliced

1 cup frozen green peas

½ cup celery, sliced

⅓ cup onion, chopped

⅓ cup Kerrygold butter

⅓ cup Gold Medal flour, unbleached or all-purpose

¼ teaspoon pepper

¼ teaspoon celery seed

1¾ cups College Inn chicken broth

⅔ cup milk

Instructions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine the chicken, salt, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set broth aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in the flour, pepper and celery seed. Slowly stir in chicken broth and milk. Stirring constantly with a whisk, simmer over medium-low heat until thickened and bubbly. Remove from heat and add the chicken and vegetables.

Spray a 10 inch square baking dish, or a 9 inch deep dish pie pan, then pour the chicken mixture into the prepared dish.
Roll out the pie crust to fit the top of your baking dish. Place it over the chicken mixture and make several small slits to allow the steam to escape.

Bake in a preheated 425 degree F oven for 25 to 30 minutes, or until crust is golden brown and the filling is bubbly. Cool for approximately 10 minutes before serving.

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