Chicken Pot Pie is one of Mike’s favorite dishes so I knew I had to try making it. Boy am I glad I did as he couldnt stop raving about it after. I borrowed a recipe from my sister-in-law and it turned out delicious and was great for someone just getting into the swing of cooking! The best part about Chicken Pot Pie is that you can really make it as easy or complicated as you choose; use already cooked chicken or cook it fresh, use a frozen bag of mixed veggies or get chopping, make your own pie crust or buy prepared.
Here’s what you’ll need:
(Serving Size: 8)
- 1 pound cubed skinless, boneless chicken breast
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- Salt (to taste)
- Pepper (to taste)
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- Pie crust (I used a package that I just had add water to and roll out
I started by chopping up all my veggies; celery, carrots, frozen peas. I cooked chicken breast the night before and cut it into cubes. You can follow your own measurements as far as the veggies – if there is something that you like more of, you can portion it out that way.
Place the celery, carrots, frozen peas and chicken into a pot with water just covering and boil for 15 minutes.
Remove from heat, drain in strainer and set aside.
Roll out your pie crust and place in ramekins/pie pan. Using a packaged pie crust I rolled out my dough and cut out just enough to cover the inside of my ramekins and enough for the “top” of my ramekins.
When placing dough into pan/ramekin, push down gently so it covers the bottom/sides and cut off any excess dough hanging over the top
Next you are going to scoop in your mixture of chicken and veggies to the top of your pan
In a separate saucepan over medium heat, cook your onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. You will then stir in the chicken broth and milk. Simmer over medium-low heat until thick- add flour as needed. Once thickened, remove from heat and let cool slightly. Then pour over the top of the chicken mixture.
Once all toppings are inside of your pot, place your pie crust top onto the pan/ramekin and pinch the sides. Cut off any excess dough. Cut a few slits in the top.
With oven preheated to 425 degrees, place ramekins/pan in for 30 minutes. Remove from oven and let cool for 10+ minutes. Serve and enjoy!