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Chicken Pot Pie

daldak01 posted 11 weeks 6 days ago — Started as a food event by Nicole from For the Love of Food, this is the fifth time I've participated in Taste and Create.

It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and have to try a recipe from each other's blogs.

The blog partner given to me this month was ..... Natalie, from

What`s for Supper?
Despite numerous recipes to choose from.... I have been trying of late to add more
variety to our everyday meals, and opting to focus my attention on finding a "main dish" meal the whole family would love.

That said, I found the perfect recipe for "

Chicken Pot Pie".

Note: There was once a time, I couldn't pass by the frozen food section to pick up an individual chicken or turkey pot pie for a quick lunchtime snack. John always detested them, and so I became a little apprehensive as to whether I'd be able to pull this meal off.

Being as both children were sick yesterday, John and I had the entire dish to ourselves, prior to Dakota's willingness to try a small sliver.

Mmmmmmmmmm...it was so good and held up considerably well given I'd prepped the pie the evening before and put it in the fridge till I was ready to bake.

Requiring an additional 15 minutes of cooking time, the decision was unanimous.... THIS RECIPE IS A DEFINITE KEEPER!!!

Chicken Pot Pie
INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas (I used canned)
1 potato cut into cubes (as per Natalie's suggestion)
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt (I omitted)
1/4 teaspoon black pepper (I omitted)
1/4 teaspoon celery seed (I used celery salt)
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts (I used my own HOMEMADE recipe...recipe to follow)

DIRECTIONS:
1) Preheat oven to 425 degrees F (220 degrees C.)
2) 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.
3) 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.
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 30 to 35 minutes (I cooked for 50 minutes), or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Natalie mentions:
* brushing the top of the pie with egg to make it golden brown &
* making two pies (allowing you to eat one and freeze one for later)

Natalie writes "....I just plop the uncooked pie in the freezer and wrap it well in plastic and tin foil. When I am ready to cook it, I just take it from the freezer to the preheated oven and possibly cook it a little longer than I normally would!"

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