The Best Pot Pie You Will Ever Eat
"This pot pie is one I make often in the fall and winter when we are looking for something warm and comforting for our tummies. We love it so much that I have to double the recipe every time I make it, because the first bite will have you asking for more!
Creamy, wonderful blend of flavors, and comforting to the soul, this one is a favorite and crowd pleaser!"
photo by Karen Elizabeth
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 lb chicken breast halve, skinless, boneless, chopped
- 1 1⁄4 cups carrots, sliced
- 1 1⁄4 cups green peas, frozen
- 1⁄3 cup butter or 1/3 cup margarine
- 1⁄3 cup onion, chopped
- 1 teaspoon garlic, chopped
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon celery seed
- 1 3⁄4 cups chicken broth
- 2⁄3 cup milk
- 2 (9 inch) unbaked pie crusts
directions
- Preheat oven to 425.
- In a saucepan, combine chicken, carrots,and peas. Add water to cover, bring to a boil, and boil for 15 minutes. Remove from heat, drain and set aside.
- In a saucepan over medium heat, cook onions in butter until soft and translucent. Add in garlic and stir. Cook for 1 minute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the top. Cover with top crust, seal edges, and cut away excess dough.
- Make several small slits in the top of the pie to allow steam to escape.
- Bake for 30-35 minutes, or until pastry is golden brown on top and the filling is bubbly.
- Cool for 10 minutes before serving.
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Reviews
-
This really is fabulous, even without the pastry it would be a marvellous chicken sauce for enjoying over rice, even with pasta. very easily prepared, this made a really good dinner, and my DH insists the leftovers are for HIS lunch today! :) lots of tasty vegetables, I used the liquid I cooked the chicken and vegetables in, to make the chicken stock. A great recipe, thanks for sharing, Annie! <br/>This recipe was made for My 3 Chefs Event.
