I’m not a chicken pot pie connoisseur, but this recipe makes the best pot pie I’ve ever tasted. A turkey pot pie would be a great way to make use of post-Thanksgiving turkey leftovers, don’t you think?
I’m heading to Wilmington to visit the in-laws. Happy Thanksgiving!
1 lb. chicken breasts, cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
1 cup of potato, diced
⅓ cup all-purpose flour
1 teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon salt
¼ teaspoon celery seed
2 cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
Preheat the oven to 375 degrees F. In a saucepan combine the chicken, potato, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
While the chicken mixture is boiling cook the onions in butter over medium heat until they’re soft and translucent. Stir in the flour, garlic salt, pepper, salt, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until the mixture thickens. Remove from heat and set aside.
Place the chicken mixture in the bottom pie crust. Pour the hot liquid mixture over top. Cover with the top pie crust, seal the edges, and cut away the excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
 |
Wow. I can almost smell that pot pie. Too bad I can not download a slice!
That pie looks great. I will have to try the recipe with our turkey. Happy Thanksgiving!
oh my gosh that sounds (and looks!) delicious! I will absolutely be trying this recipe. I think chicken pot pie is a wonderful winter meal, it’s so lovely to eat pie for dinner!
oh. my. goodness. i just made this and i have to say it was absolutely DIVINE! thank you so much for sharing!
Isn’t it the best? I’m so glad you liked it!
This sounds wonderful! I only have one question: how many people does this serve?
I would say it would serve 4-6 people, depending on how big you cut the pieces and how hungry everyone is. :)
This is going to sound like a stupid question, but does the chicken need to be cooked before it’s boiled, or is the boiling enough?
I’m getting confused by all of the different pot pie recipes I’ve read today!
The chicken goes into the pot raw and the boiling is what cooks it. :)
Love this recipe!! Very easy to make! What could someone who is not a fan of onion anything use for a substitute? Maybe garlic? Loved the pie but could smell & taste the onion. Thank you!
I’ve made it before and completely left the onion out, and it was great that way too. :)