Monday, December 14, 2009

Chicken Pot Pie

This pot pie is surprisingly easy and delicious.

  • 1 pound skinless, boneless chicken breast halves - I used about 5 chicken thighs and they were delicious
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1/2 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 cups chicken broth
  • ~1  cup milk
  • 2 (9 inch) unbaked pie crusts
  • You can use a pie plate but I found that to be too small so instead I used an 8x8 casserole dish and everything fit perfectly.


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, saute onions, carrots, and celery in butter.  
  3. Once soft, add chicken broth, peas, corn, and chicken.  Simmer until chicken is cooked through and veggies are tender.
  4. Combine flour and milk (you can also use water) in a small bowl or tubberware container and mix well until smooth.  Gradually whisk in flour mixture to thicken the broth mix.  Add salt and pepper to taste.
  5. Place one crust in the bottom of a 8X8 pan and fill with chicken gravy mixture top with second pie crust, sealing the edges.
  6. 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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