My first recipe I’m going to share is my Chicken Pot Pie. This is one of my favorite savory, homey meals you can make! It is also the only meat pie my little sis will eat since she saw Sweeney Todd — ha!
So here we go!
CHICKEN POT PIE
RECIPE TIME: 1 1/2 hours (give or take)
WHAT YOU WILL NEED:
– 1 LB. skinless, boneless chicken breast
– 1 CUP sliced carrots
– 1 CUP frozen green peas
– 1/2 – 3/4 CUP sliced celery
– 1/2 CUP chopped maui sweet or white onion
– 1/3 CUP all-purpose flour
– 1/2 TSP. salt
– 1/4 TSP. black pepper
– 1/4 TSP. celery seed
– 1/2 CUP butter
– 1 3/4 CUPS chicken broth
– 2/3 CUP milk
– 2 (9″) unbaked pie crusts
– GARLIC POWDER
Of course, with the pie crusts you can always make your own, but since this recipe all ready takes about an hour and a half to make, I just buy them to save time. Brand and buttery or not is entirely up to you; pick what you prefer.
All righty! By now you should have the peas, carrots, celery and onions chopped and prepped. Set the onions aside, you’ll use them later. Bring a medium sauce pan more than half full of water to a boil. Put the peas, carrots, and celery in the pot and boil for 15 minutes. Once done, set the veggies aside after straining them.
Now that your Veggies are strained and set aside, start on the chicken. Pour some olive oil into a pan big enough to cook the chicken in, and put in about a 1/6 stick of butter. Heat the pan and melt the butter on medium heat. Once the butter has melted, add the chicken. Now, if you’re like me you like a lot of flavor in your chicken, so I usually add some Rosemary and Garlic powder at this point and cover the chicken to cook. Remember: chicken is done when the thickest part of the breast is at 180 degrees (82 degrees C). Cooking the chicken should take about 15-20 minutes.
Once the chicken is done, set it off the heat and get a medium sized pan ready. Saute your onions in the 1/3 stick of butter until they are soft and translucent on a medium-low heat. Cooking them at a high temperature will burn the butter. This will take about 10 minutes.
Once your onions are sauteed, add in the salt, pepper, celery seed, and flour. Followed by the chicken broth and milk. I usually mix them together and then pour it over the onions and spices while whisking the mixture. Raise the temperature to a medium-high and whisk constantly for a couple minutes. You can set down the whisk and go back to your chicken.
Cut up your chicken breasts into 1″ cubes. These are perfect bite-sized morsels and work really well in the pie. Other recipes call for you to shred the chicken, but I prefer the cubes.
Go back to the pan and whisk again. You should now see a nice roux forming in the pan. Make sure all the flour chunks are gone and remove from the heat.
Mix the chicken chunks with the veggies and put it into the pie dish, lined with a pie crust. Pour the roux over the top of it all and place the second pie crust on top. Cut four holes in the top and put it in the oven at 400 degrees F (205 degrees C) for 15 minutes.
When that 15 minutes is up, reduce the temp of the oven to 350 degrees F (178 degrees C) and cook for an additional 20 minutes.
Remove from the oven, let sit for 10 minutes and then serve and enjoy!