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Chicken Pot Pie - Tadd Farmer

Recipe

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Ingredients

  • 1 lb skinless, boneless chicken breast, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • .5 cup sliced celery
  • .33 cup butter
  • .33 cup chopped onion
  • .33 cup all-purpose flour
  • .5 tsp salt
  • .25 tsp black pepper
  • .25 tsp celery seed
  • 1.75 cups chicken broth
  • .66 cup milk
  • 2 (9 inch) unbaked pie crusts

Steps

  1. Preheat oven to 425F.
  2. In a saucepan, combine chicken, carrots, peas, and celery (frozen vegetables may be substituted, but my preference is fresh). Add water to cover and boil for 15 minutes. Remove from heat, drain and set contents aside.
  3. In that now empty 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 chicken mixture in bottom of pie crust. Pour hot liquid mixture over the chicken. Cover with the 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 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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