Chicken Pot Pie

The arctic chill is moving in here in Charlotte and chicken pot pie seemed to be the perfect comfort food to warm us up! I have never made scratch out chicken pot pie, so this was an adventure to be had in my tiny kitchen. I have to preface this recipe article by saying that you could totally make this a vegetarian (not vegan) dish by using potatoes in place of chicken…and I believe it would be just as delicious!

A while back I had picked up a can of Dancing Deer Baking Company‘s Pie Crust Mix – it was on the discount rack at work, so I had to snag it and all along I had the intention of using it to make chicken pot pie.When I turned the can of pie crust mix over to read the directions, I saw that I needed 2 sticks of butter….YOWZA! I decided to use 1 stick and 2 heaping tablespoons of coconut oil. It turned out beautifully delicious! You can definitely use a pre-made pie crust and it would cut the prep time in half! So, let’s begin.

chicken pot pie1

Chicken Pot Pie

1 lb boneless, skinless chicken breasts – cubedchicken pot pie1 cup diced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
1 3/4 cup chicken broth
2/3 cup milk
2 (9 inch unbaked pie crusts)

Start by slicing and dicing your veggies. Then, cube your chicken.

Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover the chicken and veggies and boil for 15 minutes.

Remove from heat, drain and set aside. In the same saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, garlic powder 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 and seal edges with your fingers. Brush with an egg wash for a flaky crush.

Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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