Thursday, October 15, 2009

Chicken Pot, Chicken Pot, Chicken Pot Pie!

A cold front came through today and it put me in the mood for some good, hot, comfort food. Get ready to be impressed... Not only did I make dinner tonight, I made pastry crust. From scratch! Take that, Rachel Ray. An old co-worker gave me this recipe months ago (she got it from my favorite online recipe source, and it was so delicious, I thought I would share it with you!

Chicken Pot Pie IX:

1 lb. skinless, boneless Chicken breast halves - cubed
3-4 New Potatoes - cubed
1 c. slice carrots
1 c. frozen green peas
1/2 c. chopped celery
1/3 c. butter
1/3 c. choppen onion
1/3+ c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1 3/4 c. chicken broth
2/3 c. milk
2 (9 inch) pie crusts

Preheat oven to 425 degrees F.

In a large saucepan, combine raw chicken, potatoes, crrota, peas and celery. Add enough water to cover and boil for 15 mins. Drain and set aside.

In another 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 think. Remove from heat and set aside.

Place the chicken mixture in the bottom of the pie crust. (see below)

Pour hot liquid mixture over the chicken and veggies. (see below) Cover with top pie crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly. Cool for 5-10 minutes before eating.

I meant to take a picture of the pie before we dug in, but we were so hungry... I forgot!

This recipe was easy and so so so good! Now, I've done my wifely duty for the week.