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I have never had a real home made chicken pot pie before. I have had the crappy little frozen ones that you microwave that end up tasting doughy and really disgusting so I don’t consider them to be real chicken pot pies. I mean no offense to anyone who might see those as gourmet cuisine but seriously, yuck but I digress. So when I came across this recipe and with how easy it looked to make I knew I just had to try and make my own home made chicken pot pie. The pie crusts are store bought so that saves plenty of time and then you just cut up a few vegetables, make a sauce and throw it all together and put it in the oven.

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
• /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.

You can find this chicken pot pie recipe over at AllRecipes.com.

Recipe Alterations

With this recipe I only changed two little things:

1. I did not use celery seed as I did not have any and did not think it would make that big of a difference.
2. I baked the bottom pie crust for five minutes before adding the filling.

Family Taste Test

My whole family really enjoyed this meal and there were barely any leftovers for the next day. I have nothing negative to say about this fantastic tasting comfort food. It tasted good, it was very filling and with the vegetables and chicken in it I would guess fairly healthy for you as well a bit fattening maybe but what comfort food isn’t? I will definitely be making this wonderful comfort food again and next time I may even add the celery seed to see what that adds to the recipe.

My Thoughts

Like I have mentioned before I never know what my kids are going to be like when I am trying to make supper. On the day I was going to make this recipe I made part of it ahead of time in the morning when I had more time and the house was a bit quieter. I cut up and cooked all the veggies and the chicken, I made the gravy up and put everything into separate containers in the fridge. When it was time to for supper all I had to do was put the veggies, gravy and chicken into my pre-baked pie shell and throw it in into the oven. I did find that I did have too much filling for just one pie so I divided it in half and put the other half in the freezer for another time. Overall a very yummy recipe that will be added to my keep pile.

Filed under: Main Dish