Chicken Pot Pie
My wife is a chicken pot pie connoisseur. She loves, and frequently orders them when dining out. In a pinch she will purchase and microwave a frozen pie at home, smiling all the while. I on the other hand shy away from them after several less than satisfying experiences.
Cold weather called for something hearty and the idea popped into my head she might like a home-made pie. I decided to surprise her when she returned home from a hard days’ work, always searching for that mythical “atta-boy”.
Tim’s Chicken Pot Pie
My objective was to create something I would like, but she would love. Below is the first recipe for my pie and it was marvelous as is, without any changes. That never happens, but here it is. I put some effort into decorating the top and perhaps that’s why it tasted so good. Well, that and the substitution of half and half for the milk that had spoiled in the fridge.
Regardless, my pretty lady downed two slices for dinner and raved about it to friends and family. She used the magic words “best ever” and when the dust settled I began making notes. I thought long and hard about what might be done to improve it. Using rotisserie chicken might be worth a test, but we could honestly enjoy this as is, over and over.
Oh, by the way, I loved it too. I guess I like chicken pot pie after all!
- Yield: 6 1x
- 1 pound skinless, boneless chicken breast – cubed
- 1 cup frozen green peas
- 3/4 cup carrots – sliced into coins and halved
- 1/2 cup celery – diced
- 1/3 cup butter
- 2 cloves garlic – minced
- 1/3 cup yellow onion – chopped
- 1/4 cup red bell pepper – seeded and diced
- 2 TBL frozen sweet corn
- 1/3 cup all purpose flour
- 1/2 tsp salt
- 2/3 cup half and half
- 1/4 tsp ground black pepper
- 1/8 tsp dried thyme
- 1/4 tsp celery seed
- 2 unbaked pie crusts
- 1–3/4 cups chicken broth
- 1 egg
- Preheat oven to 425 degrees
- Combine chicken, carrots, corn, peas and celery in a deep saucepan
- Add enough water to cover them and boil for 15 minutes
- Remove from heat and drain in a colander
- Add the butter to the saucepan, cook onions and red bell pepper on medium heat until soft and translucent
- Stir in the garlic and cook 1-2 minutes more
- Stir in thesalt, pepper, celery seed and thyme
- Add the flour and cook for 2-3 minutes, stirring constantly
- Slowly stir in the chicken broth and the half and half
- Add the chicken, pea, carrot, corn and celery mixture
- Simmer over medium-low heat until thick – just a few minutes
- Remove from heat, cover, set aside and let it rest for 30 minutes
- Grease with butter or pam your glass baking dish and place a pie crust in the bottom
- Pour the warm (not hot) filling into the pie crust and cover it with another pie crust
- Seal the edges and cut away any excess dough
- Decorate the top with the excess dough in any shape you want
- Lightly whisk your egg and use a pastry brush to wash the top of the pie
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown
- Remove and cool on a rack for 10 minutes before serving
Do not pour hot filling into the pie crust because it will result in a soggy crust!