Since we have started doing meal planning, I know where I am going each day when it comes to dinner. It is almost a relief to know ahead of time what we are having and it makes it easier to try new dishes, since it is not all last minute. I have never made a chicken pot pie before, well a homemade one anyway, but since I knew THAT is what was on the list I was ready to give it a go and I am so glad I did. Not only did it turn out awesome, but it helped build my confidence in the kitchen. Maybe I am not a bad cook after all, maybe I was just too scared to try!
So here it is, my world famous (okay, okay, maybe not world famous, but defiantly a hit in my house) chicken pot pie…
2 9 inch pie crusts (I made ours from scratch)
Chicken breast cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth (a can)
2/3 cup milk
For the chicken, carrots celery and peas I put in what looked right to me. I am not a big pea fan, so I put less then the rest of the other items. It really is all up to what you like, but for me, it was about equal parts chicken and carrots about half as much celery and a dashing of peas. Yeah, you know you like how I measured that out don’t you! LOL If I had to figure it out I would say about a pound of chicken. In a pan I put the veggies and chicken and poured in water to just cover them and then boiled it till the carrots were done…. Around 20 minutes. If you are using canned peas, DO NOT put them in the pan…. Just add them to the mix when everything else is done cooking. Drain the liquid from the contents of your pan and set it to the side.
Next I sautéed…. Yes *I* sautéed…. the onions in the butter till they were tender. Then I added in the remaining ingredients. Make sure you whisk it so the flour doesn’t clump. Simmer and stir this over medium low heat till it thickens up like gravy.
Now it is time to construct the pot pie…. Place the bottom crust in your pan. Next put your chicken and veggie mix in. Now pour the “gravy” over the top. I stirred it in a little and didn’t quite use all of it. Place the top crust on and pinch the edges closed. Use a knife to make slits in the top crust to let some of the steam escape during cooking.
All that is left is to pop that bad boy in the over at 425 degrees for around 35 minutes. You will know when it is done because the crust will get that golden brown to it. Now I know some of you are sitting there going, “but I need precise measurements!” No you don’t! That is one of the great things I am learning about cooking is, winging it, adding your own touch, THAT is what makes a great dish…. That and LOVE. Now everyone say “awwwww” and go make a chicken pot pie!