No pictures available because we all ate it wayyyyy too fast. Everyone had seconds, including my good friend who only eats rabbit food. That should tell you something.
My husband asked that I make this every week.
I used a new pie crust recipe–one that is flakey and really delicious. It’s a keeper. You will need to double that recipe if you want to use it for this.
This chicken pot pie recipe is modified slightly from one at allrecipes.com
To make dairy-free: Swap Soy-Free Earth Balance for Butter; So Delicios Original Coconut Milk for dairy milk; Homemade or Kitchen Basics chicken stock for other stocks that may contain traces of dairy.
- 1 pound skinless, boneless chicken breast halves – cubed (I just used leftover cooked chicken from a roast chicken the day before)
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/2 cup butter
- 1/3 cup chopped onion
- 1 potato, chopped/diced small
- 2/3 cup all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery salt
- 1/4tsp poultry seasoning
- dash of garlic powder
- 4 cups chicken broth
- 1 1/3 cup whole milk
- ADDITIONAL CHICKEN STOCK for boiling vegetables, see below
- Preheat oven to 375 degrees F (220 degrees C.)
- prepare pie crust, pre-cook bottom crust for 10 minutes.
- In a saucepan, combine chicken, carrots, peas, and celery. Add chicken stock to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions and diced potato 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 1 hour, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.