Chicken Pot Pie

As a child growing up, I have fond memories of eating chicken pot pie. It was an easy do it yourself meal. You just take pot pie out of the freezer, into the oven, and voila, dinner. As an adult, during the college years, I started eating vegetarian “chick” pot pies, and after college, I went back to eating meat again, but somehow forgot about chicken pot pie, until I went apple picking. We went to a wonderful apple farm in Amesbury, MA during the fall, and while gorging on freshly picked apples and apple cider donuts, we purchased a frozen turkey pot pie to enjoy at a later date. Boy was that pie good!

Recently, while I was reading one of my favorite blogs, Annie’s Eat’s, she made chicken pot pie, she inspired me to give it a try. While, I didn’t exactly follow her recipe, I went to another site, I did make the pot pie, and it was delicious. The wife called it a success and even went for seconds! Needless to say, I will be making this again, and again, and again.

Chicken Pot Pie

Adapted from Allrecipes (I made several adaptations and will write this as I made it)

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 2 large potatoes peeled and cubed
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 3/4 cups chicken broth
• 2/3 cup soy milk (we used soy milk, and the sweetness had zero affect on the taste)
• 2 (9 inch) unbaked pie crusts (I used the kind you roll out in my own pie pan)

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add 1 ½ cups of chicken broth 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 garlic powder. Slowly stir in remaining chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. (add more flour to thicken if needed)
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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