Chicken Pot, Chicken Pot, Chicken Pot Pie!

Brad often cannot believe how many songs I know and how often I often break into song, even if it is just a stanza. I have no idea where that "Chicken Pot Pie" little diddy comes from. I know my mother knows it as well (which isn't a surprise if you know her) and I have this faint inkling that it is connected with David Spade....Hmm....Hey Look! I found it! It's from the old t.v. sitcom Just Shoot Me (with David Spade..though he isn't the one who sang it.)

Anyway, last night I had an unexpected opportunity to cook dinner! Woo Hoo! A couple months ago, we got together with a couple of friends and as a joint effort, we made chicken pot pie from scratch and it. was. amazing! We had never known that making chicken pot pie would be so easy and so tasty. I had meant to post the recipe previously but for whatever reason never got around to it. However, after making this dish again, I just had to post it!


A couple notes. This last time that I made the pot pie, I used chicken breasts. However, the first time we made it, I believe we used chicken thighs. Also, both times we made our own pie crusts though you could easily buy pre-made crusts.



Chicken Pot Pie
by Robbie Rice

Ingredients

• 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

Directions

• 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.