Chicken Pot Pie

3 ½ cups chicken

1 ½ cup sliced carrots

1 ½ cup green peas

½ cup diced potatoes

1/2 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon celery seed or garlic powder (whichever you have)

½ tsp of sage or poultry seasoning

3 ½ cups chicken broth

1/3 cup milk (of course full fat tastes best but you can use any variation)

2 pie crusts

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Make sure you cook this until the flour is “toasted”, it will taste really raw if you don’t.

Note: When making anything using a roux (a flour/butter mixture to thicken dishes essentially), you always want to cook the raw taste (or toast) the flour; it makes a world of difference).

Once the flour is toasted, slowly whisk in chicken broth and milk. Simmer over medium/low heat until thick. Remove from heat and add chicken, peas, carrots and potato.

Place one crust on the bottom of a pie plate and pour ingredients over crust, add second crust over the top; pinch edges to seal of press fork around the entire edge. Cut some slits in the top and brush with one egg beaten well, concentrate on the edges.

Bake at 425 for 30 to 35 minutes, or until pastry is golden and filling is bubbling; you may need to cover the edges with foil if they start to burn. Cool before serving or you will take all of the skin off of your mouth 😊

NOTE: You may have extra filling, it depends on the size if your pie plate. This works best with a deep dish pie plate.

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