Chicken Pot Pie

Tonight was one of those "what on earth am I going to do with these chicken breasts" kind of a night. So I decided to whip up a chicken pot pie. Serious. I realize this isn't something most would "whip up" but all the ingredients are commonly stocked in my fridge/pantry and, more importantly, Jim came home a bit early (and didn't have to keep working for once) so I had a TJ watcher. I love to cook but it is difficult since the little man demands quite a bit of my undivided attention.

I rarely use actual measurements when I cook but here is the gist:

Chicken Pot Pie

Pie crust (if you want to be legit make your own! ;-) see below for those ingredients)
2 large chicken breasts, cubed
approx. 1 C. carrots (sliced, cubed, whatever you like)
approx. 1 C. peas
1 stick (or 1/2 C.) of margarine
1 medium onion chopped
1/3 C. flour
Salt, Pepper, Celery Salt to taste
1 3/4 - 2 C. Chicken broth (I actually use LB Jamison's chicken soup base dissolved in water)
1/2 - 2/3 C. Milk

Combine chicken, carrots and peas in a sauce pan and lightly salt. Cover with just enough water and boil for 15 minutes. Drain and set aside.

Meanwhile make the pie crust. I use just your basic crust you would use for fruit pies. (Combine 2 C. flour, 1/2 t. salt and 2/3 C. Crisco with a pastry blender. Add 1/3 C. ICE cold water. Handle sparingly and roll out with a rolling pin.) I used about 2/3 of the crust to line the bottom and sides of my dish saving about 1/3 of the crust for the top.

In a large pan sautee onions in butter until just turning translucent. Add the flour, salt, pepper, and celery salt creating a roux. Slowly stir in the chicken broth and milk. Simmer while stirring until thick.

Add the chicken, carrot and pea mixture to your crust. Top with the hot roux. Cover with top pie crust and pinch the edge shut. Cut slits in the top to vent.

Bake at 425 degrees for about 30 minutes. Enjoy!



Yum...


My happy eater loved it! And I loved knowing each and every ingredient that he was chowing down.