It’s one of my signature recipes, much like this Baked and Breaded Mac and Cheese recipe I posted about before. Apparently I’ve got a thing for comfort food. This chicken pot pie is surprisingly easy to make, especially if you decide to pick up a pre-made pie crust instead of making one at home. Plus, since it calls for milk instead of cream and only 1/3 cup butter (not including the crust), it much healthier than the typical chicken pot pie. It makes a great “wow” meal for guests and if you time things right, you can get it in the oven before they even arrive and have an hour to chat before dinner.
Chicken Pot Pie
- Favorite pie crust dough (I used Fannie Farmer’s recipe) or premade unbaked pie crust
- 1 pound skinless, boneless chicken breast cubed into 1/2 inch squares
- 2 large carrots, sliced
- 1 cup frozen peas
- 2 stalks of celery, sliced
- 1/3 cup butter
- 1/3 cup onion
- 1/3 cup flour
- 2 cups chicken broth
- 1/2 cup low-fat milk
- Salt and pepper to taste
While the chicken and vegetables are cooking, heat a large saucepan over medium heat. Melt butter in saucepan and cook onions until they are soft, but not browned. Whisk in flour, as well as salt and pepper to taste. When it’s thickened, slowly whisk in chicken broth and milk. Allow to simmer, stirring constantly, until it’s thickened again, then remove from heat.
Add chicken and vegetables to saucepan and stir with flour mixture until completely coated. Then pour it into the bottom pie crust. Put the top crust on top, sealing the edges, and prick several small holes in the top crust so air can escape.
Cook the pie in the oven for 30 to 40 minutes or until crust is a golden brown. Allow it to cool for 15 minutes before serving.