Chicken Pot Pie

This is “the best chicken pot pie” I have ever had! Easy to make, can be made ahead, and soooo good.
I have tried EVERY chicken pie I have seen. Store bought, made in small markets and farm stores, you name. I have been in search for the perfect chicken pie and honestly never found it.

Until now. The sauce in this chicken pie is actually delicious tasting. With most chicken pies the filling tastes like thickened nothing. 

I saw this pie on Laurens “Taste Better From Scratch” blog. If you haven’t checked it out, do it.

I did a few tweaks to her recipe, but nothing major. She says to use frozen veggies like carrots, green beans, corn and peas. I used fresh carrots and frozen peas. I omitted the green beans and corn. And I cooked my chicken breasts in some chicken broth instead of water.

It takes about a half an hour to make, but is not hard by any means.

I used a deep dish pie plate, but you can use a regular sized one.



All you do is:

In a covered saucepan, cook your boneless, skinless chicken breasts with a little salt and pepper in chicken broth until done.

Reserve the broth you cooked the chicken in.

In the now empty saucepan, add butter, onions, celery and carrots. Cook until soft. Stir in flour, salt, pepper, garlic powder bullion paste or granules and celery seed. Cook on medium heat stirring constantly for about a minute or two.

Stir in the reserved chicken broth and milk. Simmer over medium-low heat until thickened. (if you would like to thicken further at this point, I would mix a little cornstarch with water and slowly add little by little to mixture. If you it too thick you can add some chicken broth to mixture. This is the point you get the consistency that you want.)



Chop the cooked chicken and add to the thickened mixture along with the peas. Taste for seasoning and allow the mixture to cool before putting it into the pie shell.

Pour mixture into pie crust, cover with top crust. Seal edges. Cut small slits into top crust to let steam escape.



Brush top with a mixture of 1 egg with a tablespoon of milk.

Bake for 40-50 minutes or until top crust is golden, and filling is bubbly. Cover crust with foil if you see it browning too quickly.

Very important: Cool 20 to 30 minutes before serving to allow it to set up.

To make ahead:

Make the filling portion and refrigerate 1 day in advance. Fill crust and bake.

Leftovers:

Leftovers will stay in the fridge for about 5 days. Or, if you’re like me, you can have a slice for breakfast…twice! To reheat leftovers, I would put in the oven or countertop oven/toaster oven until heated through. The microwave will make the crust soggy.

Freezing:

If you want to freeze, I would make the pie up until the baking step. Freeze the unbaked pie. When ready to use allow it to thaw overnight in refrigerator and then bake as directed.

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