Wednesday, June 13, 2012

the best chicken pot pie of all time

The deal was simple: Meim keeps me company while T travels for work, and I cook. Her dinner request: chicken pot pie. So let me introduce you to the best chicken pot pie recipe of all time!


1 pound skinless, boneless chicken breast halves - cubed 
1 cup sliced carrots 
1 cup frozen green peas 
1/2 cup sliced celery 
2 small potatoes
1/3 cup chopped onion  
Scallions, broccoli, or any other vegetables of choice (chopped)
1/3 cup butter 
1/3 cup all-purpose flour 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1/4 teaspoon celery seed 
3 3/4 cups chicken broth 
2/3 cup milk 
2 (9 inch) unbaked pie crusts


1. In a saucepan, combine chicken, carrots, peas, celery, potatoes, and onion. Salt and pepper a bit. Add 2 cups chicken broth and enough water to submerge the ingredients. Cover and boil for 15 minutes. Remove from heat, drain, and set aside

2. Preheat oven to 425 degrees. In a saucepan over medium heat, melt butter, stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.

3. Place one pie crust on bottom of pie pan, pour chicken mixture into the bottom. Pour hot liquid mixture over.

4. Cover with top crust, seal edges, and cut away excess dough. Make small slits in the top to allow steam to escape. Brush one beaten egg over top crust to create the darkened crispy top.

5. Bake in preheated oven for 30 to 35 minutes, or until top crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Please share this recipe sparingly as this is the best chicken pot pie recipe of all time...recommended to use only when entertaining to show off amazing cooking skills and seem like a pro (even though it's only 5 easy steps, but that'll be our little secret)!
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