Wednesday, October 14, 2009

Chicken Pot Pie


We made the most wonderful Chicken Pot Pie tonight so I wanted to share the recipe. This is with our revisions because we are unabashed English pea haters!


  • 2 bone in chicken breasts
  • 1 cup sliced carrots - fresh
  • 1 cup broccoli - fresh
  • 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 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
Directions: Preheat oven to 375 degrees F
  1. Cook chicken in advance, allow to cool and then cut.
  2. In a saucepan add carrots. Add water to cover and boil for 10 minutes. Add broccoli and cook 5 more minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. 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.
  5. Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

We doubled this recipe and used a 9x13 pan. Worked wonderfully and was delicious!!! ENJOY!

1 comment:

Lo said...

One of my favorite things in the world is a good pot pie -- and this version looks like just the thing for a cool autumn night. I'm a pea lover -- but I won't hold that against you :)