Tuesday, October 30, 2012
I woke up with a mean craving for chicken pot pie. I can't even remember the last time I actually ate a chicken pot pie, but for some reason, today was the day. I suppose I hadn't realized how simple it was to make (using a few time-saving shortcuts)- I'm glad I looked into it though because the pot pie came out f-a-n-t-a-s-t-i-c. The combination of it's thick roux, market vegetables, buttery crust and tender chicken warms the tummy and soul. I can't wait for the hubbs to get home so he can ogle and enjoy this basic family favorite...
*Homemade Chicken Pot Pie*
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup green peas, shelled
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water 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, 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 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
I consider this to be a little dish of delish. Savory, hearty and chock full of yummy organics. This is certainly going on our list of winter meals- cozy up, dig in and enjoy!
Be well & stay warm,