Due to the cold weather-it was time to pull out the chicken pot pie recipe. We've all been a little under the weather so nothing like a little pot pie to warm us up. This is a super simple dish to make-it just requires a little chopping and if you've got the time to make the crust really nice then not only does it taste good, but it will be pretty look at. I, on the other hand, did not have the time to make the crust pretty as you can see. I had to throw on the crust because my little one has been recovering from his cold which means I had to cook while I held him simultaneously. The great thing about this is that once it's all chopped, you just combine the chicken and veggies and let it boil for 15 minutes. The sauce requires you to stir consistently, but it takes no more than a few minutes.
*I added onions to the vegetable mixture as well as to the sauce just because I like the flavor. I also used low sodium chicken broth so I needed to add a little more salt at the end to taste. I used Trader Joes pastry crust which is a little on the sweet side, but the contrast of savory and sweet was really good. I put them in small ramekins which was perfect for my LO, but my husband and I ended up having 2 each! The recipe calls for you to make sure you seal the edges of the pastry crust, but I didn't and I didn't have too much spillage. I placed the ramekins on a sheet pan to catch whatever spilled over. I halphazardly placed my crust on top and left some spaces open for the steam to be released. Cook time for the small ramekins was 30 minutes.
The best part about this was that my son ate every part of it-carrots, celery, peas and chicken! I couldn't NOT share this recipe. It's really pretty darn good.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
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.
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.
