chicken pot pie
10/07/09
Today I attempted to make chicken pot pie. After browsing through some online recipes, I cobbled together a recipe I think will be yummy. I’m just so sick of chicken noodle soup, and I’m tired of being sick – so maybe this comfort classic will do some much needed good.
As Ryan informed me, this is a pot pie, and not a pot-lid. The difference being whether I use a crust on the top & bottom, or just on top. Who makes pot pie without a bottom crust? Those people should be mocked openly. Hello… pie… the bottom crust is implied!
Chicken Pot Pie
Ingredients
- 1 lb skinless, boneless chicken breast halves – cubed
- 1 c sliced carrots – small pieces
- 1 c frozen peas
- 6 small white potatoes – cubed
- 1/3 c butter
- 1/3 c chopped onion
- 1/3 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 oz chicken broth
- 2/3 c milk
- 2 9″ pie crusts
Directions
- Preheat oven to 375 degrees
- In a saucepan, combine chicken, carrots, peas and potatos. Add 1 cup chicken broth and 1 cup water to cover an boil for 15 minutes. Remove from heat, drain, and set aside.
- In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt and pepper. Slowly stir in remaining chicken broth and milk. Simmer over medium-low heat under thick (about 5 minutes). Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot gravy mix 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 preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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