This is an extremely popular recipe for Chicken Pot Pie. After trying it a couple of times I dont think much needs to be changed but I have started adding 1/4 tsp of garlic powder along with 1/2 tsp of chicken seasoning.
I also suggest boiling the chicken and the vegetables in the chicken broth rather than water. For a really crispy bottom try baking the bottom crust for no more than ten minutes to stop it getting soggy.
To be honest I would be very surprised if you ever use another chicken pot pie recipe again because you are really going to enjoy this one.
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery.
- Add water to cover and 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, 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.