i didn’t plan this one very well. tomorrow i have a special post in store for you, but my 200th post happens to be today. i just couldn't wait to share with y'all the amazing chicken pot pie i made last night. this is my go-to recipe and it never disappoints!


chicken pot pie (recipe via)

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 the soft, rollout kind

  1. preheat your oven to 425 degrees
  2. in a med sized pot, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
  3. 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.
  4. IMAG0860

  5. place the chicken mixture in bottom pie crust. pour hot onion/flour mixture over. cover with pretty top crust, seal edges, and cut away excess dough. if you choose to not cover with a “basket weave” crust, you’ll need to make several small slits in the top to allow steam to escape.
  6. IMAG0862IMAG0859

    note: i like to construct my “basket weave” on a sheet of wax or parchment paper, then carefully transfer it to the pie before baking.
  7. 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.
some people like their filling to be a bit more "soupy", if so, just add a 1/3 cup more milk to your onion/flower mix.
orrr just make more of it - we all know that's the best part!

1 comment:

Carolina Charm said...


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