Wednesday, May 4, 2011

What's for Dinner

I have always loved chicken pot pie. If it was on the menu, I ordered it. A couple of years ago I came across a recipe on allrecipes.com for a delicious looking pot pie and decided to give it a try. Destiny. This was meant to be mine. Ever since, this has been my go to comfort food. I never order it at restaurants anymore because they never compare to this bad boy. I made it for my family last night and everyone raved about it.

I have made a few modifications over time, so feel free to add or take away anything. It does take a little time and effort to make from start to finish, especially the first time. Enjoy!

This is a pic from the first time I made it.

Chicken Pot Pie

1 lb skinless, boneless chicken breasts - cubed
1 small potato, peeled and diced into small pieces
1 cup sliced carrots (I usually just buy a bag of shredded carrots to save time)
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 (+ extra for boiling veggies)
2/3 cup milk
2 (9 inch) unbaked pie crusts
1 egg white

Preheat oven to 425

In a saucepan, combine chicken, potato pieces, carrots, peas, and celery. Add extra chicken broth (if you have any, but make sure you do because it totally adds flavor) and/or water to cover and boil for about 15 minutes. Remove from heat, drain and set aside.

In a 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. This can take awhile so be patient! Remove from heat and set aside.

To avoid a soggy pot pie, pre-bake the bottom pie crust in the oven for 10-12 minutes or until golden brown. Before popping it in the oven, brush it with a little bit of egg white and poke holes in the crust with a fork. 

Place the chicken mixture in the baked bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Spread a little big of egg white over the top and 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. Be sure to keep an eye on it just in case the edges start to burn. I usually add some foil around the edges if it looks like it's going to burn. Cool for 10 minutes before serving. We usually serve ours with rice.

Make it... tonight! I've made it NUMEROUS times so let me know if you have any questions!!!


  1. Oooh I love chicken pot pie! I will be sure to use this next time because your picture looks amazing!!

  2. I can't wait for you to make it again! It is the best chicken pot pie I've ever eaten, and one of my top 5 favorites now.