This is a wonderful meal. It is comfort food that soothes your soul. This dish easily pleases everyone in our family.
I will tell you that this is not a quick and easy dish. It takes some prep work and lots of dishes. When I plan on making homemade chicken pot pie I make multiple pies. I serve one and freeze the others. Tonight I was making two pies because I was having family over for dinner.
Please note that this recipe is for one pie (even though in a few photos you will see 2 pies). If you are making multiple pies please adjust the recipe for this….when making two pies double the ingredients.
Here is what you need: 1 pound skinless, boneless chicken breast cut into small pieces, 1 cup sliced carrots, 1 cup sliced celery, 1 cup frozen peas, 1/3 cup butter, 1 diced onion (I put it in the food processor so that the kids don’t pick it out), 1/3 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon celery salt, 1/2 teaspoon poultry seasoning, approx 6 cups chicken stock or broth, 2/3 cup milk
2 pie crusts (I will soon link to my recipe!)
Here is what you do: Preheat oven to 425 degrees F. Chop your chicken, carrots, and celery and place in a deep pot. Add peas. Cover with chicken broth or stock (I use my stash of homemade stock).
Bring to a boil and cook for 15 minutes.
Drain the chicken in veggies while reserving the chicken stock. I use a colander over another pot. Set 1 3/4 cup of stock to the side. I save and freeze the additional! Place bottom pie crust in pie pan. Place your chicken veggie mixture into bottom pie crust.
In a saucepan over medium head cook onions in butter until soft.
Stir in flour, salt, pepper, poultry seasoning and celery seed.
A thick roux will form, let this cook for about 2 minutes while stirring.
Slowly stir in milk. I use a whisk to eliminate clumps.
Then stir in the 1 3/4 cup reserved chicken stock. Simmer until thick. Remove from heat. Slowly pour this mixture over the chicken and veggies in your pie crust until full. Often I have a little bit of this sauce left over, depending on how full I make my pie crust, so don’t freak out if you have some sauce left over!
Cover with top crust & seal edges. I brush egg whites on the top of the crust. I save the egg yolks and use them to make my natural hydrating hair mask to use after dinner!
Make several slits in the top. Cover edges with foil. I place my pies on cookie sheets to make it easier to remove them with the foil. Bake in preheated oven for 30 minutes. Remove pies & remove foil from edges.
Bake another 15 minute. Remove from oven & cool 10 minutes before serving.
*I would like to note that if I am planning on freezing additional pies I do NOT cook it. I freeze it uncooked then thaw it in the refrigerator and bake it the same as the instructions above*
To see more of my recipes please click here.
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