Monday, December 6, 2010

Epicure: Chicken Pot Pie

This dish may not be that pretty, but don't let it's primitive look fool you. This recipe was absolutely delish. There were literally no leftovers. Poor pot pie never stood a chance. - I found this recipe on while on my rainy-day comfort food kick. What I love about this dish is that you can completely customize it by adding your favorite veggies and spices! I think I will add corn, spinach, and squash to the next one. Feel free to customize it to your liking! 
The recipe listed is my modified version, you can view the original recipe at AllRecipes.Com {here}

Chicken Pot Pie {Adapted from All Recipes.Com]
1/2 pound skinless, boneless chicken breast halves - cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
1/2 cup potatoes
4 tablespoons and 2 teaspoons butter
4 tablespoons and 2 teaspoons chopped onion 
4 tablespoons and 2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon celery seed 
1/8 poultry seasoning
1/8 teaspoon garlic powder
1/8 teaspoon garlic salt 
1 can of chicken stock {for boiling the chicken and veggies}
1/2 cup chicken broth {for making the gravy}
2/3 cup milk
2 (9 inch) deep dish unbaked pie crust [one for the bottom, one for the top]

  1. Preheat oven to 425 degrees F (220 degrees C.) 
  2. In a saucepan, combine chicken, carrots, peas, potatoes, and celery. Add one can of chicken stock to cover, add salt, pepper, garlic powder and garlic salt to taste. 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, poultry seasoning, garlic powder, garlic salt, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 
  4. 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
  5. 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. 
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  1. This looks so good and reminds me of my childhood.

  2. What a coincidence! I picked up the ingredients to make a pot pie just yesterday! I've been making them for years for my fam. I'll probably post my recipe on my blog.

    Thanks for sharing!

  3. Holy crap, my boyfriend would die for that.

  4. OMG!!! thank u thank u, I was saying to my hubby I wanted to make my own chicken Pot Pie and was going to look for a recipe... Its as though you where in my head lol... Thanks again.

  5. That looks so yummy!.....I've never made a pot pie, but oooweeee that looks delish! :) Thanks for sharing yet another great recipe.

  6. Yum!!! You should try epicurious as well, they have amazing recipes too. And this looks perfect, delish, & rugged.

  7. i love the lack of pretty, it is more realistic.

  8. Now I know what I will be having for dinner tomorrow night! Thx!

  9. haha, i JUST made this over thanksgiving break.
    It's absolutely delicious

  10. Oh, this looks divine! I will have my tail in the kitchen to make this asap!


  11. It's nice, really rustic looking (the fancy chef word for food that isn't "pretty" lol). If you're looking to improve the look, maybe next time you can brush an egg wash over the top so the crust is shiny.

  12. [COLOR=#ff1493]omg that looks so yummy. in the recipe, is the chicken pre-cooked, or is it cooking when it is boiled and baked? ♥[/COLOR]


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