Whenever he's on his own for dinner, Graham makes himself a frozen chicken pot pie. It's not truly wonderful, but it's a comforting meal. I decided to try my hand at a pot pie since there's few things more comforting and filling on a cold night, and who doesn't love a one-pot kinda meal?
I adapted this, and I'm still not done adapting. There was WAY too much filling for the two of us--more than enough to fill even the two pie plates suggested. I actually made this using two puff pastry sheets for the pie crusts and made it in a casserole dish. It worked okay, and the pie crust was definitely flakey. The whole pie wasn't exactly what one might call "pretty" and it fell apart rather quickly, so I don't think I'll go the puff pastry route again. But, this filling was delicious and I think given another pie crust, it would be a satisfying meal.
Chicken Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen 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
Preheat oven to 425 degrees F.
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.
- We didn't have frozen peas, so I used canned. Other than a darker color, you really couldn't tell that I used the canned veggies.
- I actually halved this recipe and still had more than enough left over. I plan on halving the recipe and freezing the extras for a quick dinner another night.
- I cooked this at 350 F. for 40 minutes and it came out perfectly.
- I added 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. thyme, and I think it made a world of difference. Reading some initial reviews of this recipe on allrecipes.com, many cooks commented it was lacking in flavor.