A nice fall day calls for a warm, homey meal filled with comfort flavors. Chicken Pot Pie fit the bill for tonight. I started with a recipe from www.allrecipes.com and added my own twist. I doubled the sauce, used a homemade crust, added a couple things and adjusted the spices. You could easily use a pre-made crust and add whatever veggies you like. I had a couple leftover baked potatoes which I threw into the broth at the last-minute. If using raw potatoes, add to broth and cook with veggies.
Chicken Pot Pie
- 1 pound skinless, boneless chicken breast halves – cubed
- 2 T olive oil
- 1 cup sliced carrots
- 1 cup frozen green peas
- 2 potatoes, peeled and cubed
- 1/2 cup sliced celery
- 2/3 cup butter
- 1/3 cup chopped onion
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic
- 3 1/2 cups chicken broth
- 1 1/3 cup whole milk
- 2 (9 inch) unbaked pie crusts
Directions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, heat olive oil over medium high heat. Add chicken, and cook until just not pink. Remove chicken to drain on paper towels. Add carrots, potatoes, peas, celery, garlic and onion. Add chicken broth, cover and simmer for 15 minutes.
- In the saucepan over medium heat, melt butter. Stir in flour, salt, pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Remove from heat and add slowly to chicken mixture, stirring to incorporate.
- Roll out pie dough and place in deep dish pie plate. Pre-cook for 7 minutes. Pour the chicken mixture into warm bottom pie crust – scooping in chicken/veggies first and pouring broth over until pie dish is full. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Place in oven and immediately turn oven down to 35o°. Bake in the oven for 50 to 65 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Bakerlady 