Chicken Pot Pie

With this cold weather being here to stay for a while I thought I would post this recipe that I made tonight. Jeff and I really liked this one, and I plan on making it again. I did leave a few things out so I'll note what I did in the recipe. Hope you love it as much as we do!

1 Lb. chicken, cubed
2 potatoes, cubed (I used Yukon Gold because we love their flavor)
1 c. sliced carrots
1 c. frozen green peas
1-2 bouillon cubes
1/3 c. butter (I used 3 T.)
2-3 cloves garlic, minced
1/3 c. chopped onion ( I left this out completely)
1/2 c. sliced celery
1/3 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 c. chicken broth (I only used about 1 1/3 cups of broth)
2/3 c. milk
1 c. corn (canned), drained (I left this out too)
2 (9 inch) Pillsbury unbaked pie crusts (you can find them near the dairy section by the biscuits in the ‘pop-open’ tubes, it will be a box with 2 crusts included) Or feel free to make your own.

Preheat oven to 375 degrees. In a saucepan, combine chicken, potatoes, carrots, peas, and celery. Cover with water, add bouillon cube(s) and boil for 15 minutes. Remove from heat, drain and set aside.

In a large saucepan over medium heat garlic and 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 (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency) and add corn. Add the veggies (potatoes, carrots, etc..) and chicken to the sauce and stir to coat all the veggies in sauce. Remove from heat and set aside.

Place one of the pie crusts in a 9” pie pan (use a deep-dish pie pan if you have one). Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. Cover with the other crust and seal the edges. Cut some slits in the top, and bake for about 35-40 minutes or until the crust is golden brown.


Our bellies were nice and warm after this meal!