Easy Chicken Pot Pie

I love chicken pot pie, which is weird since I hated it as a child. At the same time with a busy house and running my business as a professional photographer and of course my day job as a newspaper editor, I need easy quick, yet healthy meals. This one fits that bill.

My next adventure will be trying to make a home-made pie crust for the chicken pot pie as well as other pies. If I ever get that figured out, I will update this post with the recipe for that as well =). Until then, I will just have to keep using store-bought pie crusts! Let me know what you think in the comments below or if you have any suggestions.

Chicken Pot Pie Ingredients:

1 pound of uncooked chicken breast (skinless, boneless) cut in cubes
1 cup sliced carrots (about 2-3 large carrots)
1 cup frozen peas (6 oz bag)
1/2 c sliced celery
1/3 cup butter
1/3 cup all-purpose flour
1/2 tsp of poultry seasoning
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp celery seed
2/3 cups of milk
1 3/4 cups chicken broth (or 2 chicken bouillon cubes & water)
EXTRA Box of chicken broth or Water and 2 chicken bouillon cubes
2 (9 inch) pie crusts

Directions:

1. Preheat oven to 425 F
2. In a saucepan combine the chicken, carrots, peas, celery, and 1/4 tsp of poultry seasoning. Fill with enough chicken broth to cover (or use water and the 2 bouillon cubes). Bring to a boil and boil for 15 minutes. Drain and set aside.
3. In the same saucepan over medium heat melt butter. Slowly add the 1 3/4 cup of broth and milk. Stir in flour and the rest of the spices (it will more than likely clump up). Simmer over medium-low heat until sauce has thickened.
4. While the sauce thickens, place the bottom of the pie crust in a pie pan and bake at 425 F for 6 minutes then remove from oven (this makes sure the bottom pie crust does not become soggy while cooking.
5. Once sauce has thickened, add chicken mixture and mix well then pour into pie crust. Cover with top crust. Seal edges and place several slits in top to allow steam to escape.
6. Bake in preheated oven for 30-35 minutes or until crust is golden brown and the filling is bubbling TIP: to keep the outer edges of the crust from getting too dark or burning, place a pie ring (or foil) around edges of crust (while leaving the middle exposed) 15 minutes into cooking time.
7. Allow to cool for 15 minutes before serving.

Filling the Pie Crust:

The finished product:

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