Chicken Pot Pie

Chicken Pot Pie

 

Janne S.

 

 

Makes one 9 inch pie

 

 

Ingredients:

 

 

1 pound boneless, skinless chicken breast-cubed

1/2 C chopped celery

1 C chopped carrots

1 red potato, chopped into bite sized pieces

1 C frozen green peas

16 oz chicken stock

salt, pepper, poultry seasoning, dill, cayenne, etc to taste-however you like

 

 

 

1/3 C butter

1/3 C chopped onion

1 clove garlic, minced

3 TBS all purpose flour

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp celery seed

2/3 C milk

 

 

2 unbaked pie crusts (can be store bought or homemade)

1 egg white; with a few drops of water, beaten with a fork

 

 

Directions

 

 

Preheat oven to 375-400 degrees.

 

 

In a saucepan, combine chicken, carrots, potato, chicken stock and seasonings to taste.  Over medium heat, cover and bring to a boil.  Reduce heat and boil, keeping covered until veggies are tender-10-12 minutes.  (Add peas towards the end of the cooking time).  Remove from heat.  Drain in a colander, over a bowl, catching the chicken stock in the bowl. 

 

 

 

In another pan, over medium heat, cook onions and garlic in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in reserved chicken stock and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside. 

 

 

 

 

Brush the bottom crust with egg white.  Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over to nicely cover chicken and veggies.  You don't have to use it all.  Cover with top crust, cut away excess dough, and seal edges.  Brush top crust with egg white.  Make several small slits in the top to allow steam to escape. 

 

 

 

Bake in the preheated oven for about 40 minutes, or until pastry is golden brown and the filling is bubbly.  Cool for 10-20 minutes before serving.  This is important to let the "liquidy" part of the pie set up a bit-much easier to serve.