This dish may not be that pretty, but don't let it's primitive look fool you. This recipe was absolutely delish. There were literally no leftovers. Poor pot pie never stood a chance. - I found this recipe on allrecipes.com while on my rainy-day comfort food kick. What I love about this dish is that you can completely customize it by adding your favorite veggies and spices! I think I will add corn, spinach, and squash to the next one. Feel free to customize it to your liking!
The recipe listed is my modified version, you can view the original recipe at AllRecipes.Com {here}
Chicken Pot Pie {Adapted from All Recipes.Com]
Ingredients:
1/2 pound skinless, boneless chicken breast halves - cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
1/2 cup potatoes
4 tablespoons and 2 teaspoons butter
4 tablespoons and 2 teaspoons chopped onion
4 tablespoons and 2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon celery seed
1/8 poultry seasoning
1/8 teaspoon garlic powder
1/8 teaspoon garlic salt
1 can of chicken stock {for boiling the chicken and veggies}
1/2 cup chicken broth {for making the gravy}
2/3 cup milk
2 (9 inch) deep dish unbaked pie crust [one for the bottom, one for the top]
Directions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, potatoes, and celery. Add one can of chicken stock to cover, add salt, pepper, garlic powder and garlic salt to taste. 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, poultry seasoning, garlic powder, garlic salt, 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.
