There is a thing in this world that is good and holy.
And chicken-y and creamy and pie crusty.
It is all of these things and it is called…
CHICKEN POT PIE.
[must be said with a booming, God-like voice for full effect]
Liz came over a few weeks ago for a sleepover! And even though I’m pretty sure she was just using me for my central heating and my cat, I love her company so much that I choose to ignore those things. So, of course we cooked— we made a DELICIOUS chicken pot pie. I would make this once a week if I wasn’t so curious about trying new recipes. It is seriously that good.
Chicken Pot Pie
Recipe adapted from AllRecipes.comAllow for about an hour to make this, especially if you’re a slow chopper like me
1 lb skinless, boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1¾ cups chicken broth (you can either buy this or use leftover water from boiling the chicken. You might add a bouillon cube while the water is boiling to give it more flavor.)
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees. 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 and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat and stir often until mixture thickens. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Slowly pour hot liquid mixture over. If you’re like me, you’ve probably run out of room and there’s nowhere to pour the mixture by now. It will seep down slowly, but you might have to find (or make) some holes in the chicken mixture and spoon it in. When you’ve forced in as much liquid mixture as possible, 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 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for ten minutes before serving.