I made this for dinner tonight and Josh declared it the best thing I've ever made....although he did fast all day today so that might have something to do with it;)
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1 large red potato - cubed
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth (and some extra if you want it; see recipe below)
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
- Preheat oven to 425 degrees
- In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water and/or extra chicken broth 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, garlic powder, poultry seasoning, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Prick one of the crusts with a fork and cook for about 5-6 minutes.
- Mix the sauce and the chicken and veggies together and add a little extra chicken broth if it's not saucy enough for you.
- Pour the filling into the cooked crust and cover with the uncooked crust. Seal the edges and cut slits in the top for steam.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. (Mine only cooked for a little over 20 minutes before the top crust was really brown.)
7 comments:
It was the best thing she has made!!!
I made this tonight and it was great! Cory and Marc (his roommate) scarfed it down.
Oh, I also added about half a cup of corn because I really love corn.
Ty has been begging Kristin to make it again. Even he loved it!!
I like to make this 1 1/2 times the amount, and put it in a 9*13 and then use the crust from the other pot pie recipe (milk, butter, flour). Easy if we don't have any pie crust on hand, and makes more for leftovers.
Using a food processor made this so much less work. We 1.5 the recipe for a 9x13 as follows:
Boil for 15 min or sauté:
5 carrots (trader joe bag -sized carrots)
5 small stalks celery
1.5 c frozen peas
5 Small red potatoes (or 1 1/2 regular sized)
Drain and set aside
While veggies cooking, In 1/2 c butter, sauté
1/2 large onion until translucent
Stir in
1/2 c flour
3/4 tsp salt
3/8 tsp garlic powder
3/4 tsp poultry seasoning
3/8 tsp black pepper
3/8 tsp celery seed
Then whisk in
2 3/4 c chicken broth
1c milk
Cook over med heat until thick
Put everything together in 9x13 and cover with 1 trader Joe's crust. We had to cut out a rectangle out of the center of the round crust, then re-roll the pieces to cover what was left of the 9x13.
Bake on med low rack for about 30 min.
NOTE: Don't forget to add the chicken to the veggies in Josh's note.
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