January 9, 2012

Chicken Pot Pie (Freezer Friendly)



I posted this recipe in January 2011, and am reposting because...it is that good.  I have made this a number of times and think I finally have the ratios right.  I also recommend skipping the bottom pie crust, it never comes out right for me.  I also "hate" cubed chicken, it grosses me out.  So, I cooked the chicken, chicken broth, carrots, peas and celery overnight in the slow cooker and shredded the meat in the morning and then finished assembling the pot pie.  You could also add corn and/or potatoes but I find this hearty enough without either.



Chicken Pot Pie (adapted from allrecipes.com)
Serves 8*


 Ingredients
-1 pound skinless, boneless chicken breasts
-1 cup sliced carrots
-1 cup frozen peas
-1/2 cut sliced celery
-1 can chicken broth
-2/3 cup butter
-2/3 cup chopped onion
-2/3 cup flour
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 teaspoon celery salt
-1 3/4 cups chicken broth
-1 1/3 cups milk
-2 (9 inch) unbaked pie crusts




Directions
1.  You can combine chicken (cubed), carrots, peas and celery in a saucepan.  Cover with chicken broth and boil for 15 minutes.  Or you can do what I do and combine whole chicken breasts, carrots, peas and celery in slow cooker.  Cover with chicken broth and cook overnight (8-10 hours) on low.
2.  Drain chicken and veggies and set aside. (Shred the chicken if using the slow cooker method)
3.  In a saucepan over medium heat, cook onions in butter until soft and clear.  Stir in flour, salt, pepper and celery salt.  Slowly stir in chicken broth and milk.
4.  Simmer over medium-low heat until thick.
5.  Remove from heat.
6.  In a large bowl combine chicken mixture and hot liquid.
7.  Spoon mixture into crust-line pie pan (I skip this part).
8.  Cover with top crust, seal edges and cut away excess dough.  Make a few small slits in the top to allow steam to escape
9.  If freezing: Cover tightly with saran wrap and aluminum foil.  If baking: Bake in 425 degree oven for 30 to 35 minutes or until pasty is golden brown and filling is bubbly.
10.  Cool for 10 minutes before serving.

Serving Suggestions
Chicken pot pie is such a filling meal that I just make corn muffins to go with it.





*I don't really think this serves 8, I think it could feed four adults but not 8.

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