With a handful of changes, this Chicken Pot Pie is a sure crowd pleaser!!
Chicken Pot Pie
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| Right out of the oven |
Ingredients
- 1 pound skinless, boneless chicken breast halves - Shredded
- Vegetables: The recipe calls for 1 cup sliced carrots, 1 cup frozen green peas, 1/2 cup sliced celery but my husband doesn’t really dig vegetables. I used 1 cup of frozen vegetables and a can of whole potatoes (I would have used fresh potatoes if I had them)
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (don’t skip this… great flavor!)
- 1 3/4 cups chicken broth (I used 1 ¾ cups water and 2 chicken bouillon cubes)
- a bit of poultry seasoning (I used Montreal Chicken seasoning)
- a bit of garlic powder
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts (I used Walmart Great Value – frozen crusts)
- 1 egg white
Directions
1. I used a crock pot to cook my chicken and veggies. It makes for more tender chicken. Cook chicken, chicken broth, garlic powder, and poultry seasoning in crockpot for at least 5 hours on low.
2. After 5 hours, shred chicken. Throw veggies in the crockpot with chicken for about 15 minutes on high.
3. Preheat oven to 350 degrees.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Drain chicken broth from chicken and veggies into a bowl to use later- don’t get rid of broth.
5. Stir in flour, salt, pepper, and celery seed to the onions/butter mixture. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
6. Brush the bottom crust with egg whites and bake at 350 degrees for 5 minutes.
7. Place the chicken/veggies mixure 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. Brush with egg whites.
8. 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.
