for dinner last night, i tried out a new recipe....
chicken pot pie (via all recipes with some modifications)!
there is something about this rainy, stormy time of year that just begs for some comfort food!
check it out :)
pot pie ingredients
1 lb skinless, boneless chicken breast (i used a mini roasted chicken - easy and perfect!)
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
2 cups chicken broth
2/3 cup milk
2 pie crusts (see recipe below!)
preheat over to 425 degrees
in a saucepan, combine chicken, carrots, peas, celery & poultry seasoning.
add chicken broth to cover and boil for 15 minutes.
remove from heat, drain into another bowl.
set both bowls (one with chicken mixture and one with the broth) aside
reuse the same saucepan...
over medium heat, cook onions, and butter until soft and translucent.
stir in flour, salt, pepper, and celery seed.
slowly stir in remaining chicken broth and milk.
simmer over medium heat until thick.
meanwhile... let's make some homemade pie crusts :)
the recipe says you can buy two, but everything seems better homemade :)
btw, this is my favorite pie crust recipe - so keep it handy!
2 cups flour
1 teaspoon salt
1 cup shortening
1/2 cup water
(you'll want to double this recipe to get the double crust you'll want for the pot pie)
in a large bowl, combine flour and salt
cut in shortening until mixture resembles coarse crumbs
stir in water until mixture forms a ball
wrap in plastic and chill for 4 hours.
*i have to admit, i didn't have time to chill this overnight. it made for some very sticky dough, but it still ended up working and tasting great! just know that you'll need some extra patience! :)
roll out half the dough on a floured surface
and place in your pie plate
bake bottom layer of the pie for about 6 minutes (this will prevent it from getting too soggy)
NOW... back to the pot pie :)
pour chicken mixture into the pie crust
pour hot chicken broth mixture over the top
cover the pie with the top crust and poke holes for steam to come through
bake for 30 minutes or until the crust is golden brown and the filling is bubbling
cool for 10+ minutes before serving.
i actually really loved this recipe. i would have planned ahead for my homemade crust to make that part easier. and i would have let it sit longer before serving, to be sure it firmed up. overall, this was a great recipe. good cozy home-style cooking.