Creative Corner

Chicken Pot Pie

I have always loved chicken pot pie but could only order it in restaurants because I never had a recipe for it. I originally thought that a homemade recipe for pot pie would be difficult, but when I started searching for recipes I noticed that they were not difficult. I really love the chicken pot pie, but turkey can also be a substitute if you have leftovers fro the holiday dinner. I found this amazing recipe on recipes.com. 

Ingredients…

1 lb. skinless, boneless chicken breast - cubed. (Can use turkey here)

1 cup sliced carrots

1 cup green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose 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 degrees F. 

In a pan, combine the chicken, carrots, peas, and celery.

Add water, cover, and boil for 15 minutes.

Remove from heat, drain, and set aside.

In a separate pan cook onions in butter until soft.

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 oven for 30 to 35 minutes, or until pastry is golden brown and filling is

bubbly. 

Cool for 10 minutes before serving.