Prep 30 mins
Cook 1 hr
Chicken pot pie - it's what I make when I need comfort food, and it's what my friends and family get when they need comfort food.
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon ground black pepper
- 1 lb boneless skinless chicken breast half
- 1⁄4 cup butter
- 1 quart chicken stock
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- 2 celery ribs, diced
- 2 large carrots, peeled and diced
- 1 cup frozen green pea
- 2 all ready pie crusts
- Combine flour, salt, pepper, and poultry seasoning in a shallow bowl and stir to mix well.
- Cut chicken into bite-sized pieces and dredge in flour mixture, shaking off excess flour. Reserve remaining flour for thickening sauce.
- Place 2 tablespoons butter in a large saucepan over medium heat; heat until the butter starts to bubble.
- Add chicken pieces and cook, stirring frequently, until they are lightly browned on all sides.
- Remove chicken from pan and set aside.
- Add remaining butter to pan. When butter is melted add two tablespoons of reserved flour mixture. Cook over medium heat, stirring constantly, until flour has turned golden brown.
- Whisk chicken stock into flour mixture. Cook, stirring often, until mixture starts to thicken.
- Return chicken to pan and add vegetables. Allow to return to a boil, then reduce heat to low and simmer until vegetables are almost done.
- While vegetables are cooking preheat oven to 375°F
- Dust one side of one of the pie crusts with about a teaspoon of flour. If using an oval casserole dish, use a rolling pin to roll the crust into an oval shape.
- Place it floured side down into a 3-quart casserole dish and press it to a uniform thickness. Make sure there are no breaks in the crust and it comes all the way up to the top of the dish. If necessary, cut a little off the other pie crust to fill in the spaces.
- Pour the chicken mixture into the casserole.
- Top with the other crust and crimp around the edges, cutting off any extra dough.
- Cut slits in the top crust with a sharp knife.
- Bake for about 30 minutes or until top crust is golden brown and filling is bubbly.
- Let sit about 10 minutes before serving.
This is one delicious pot pie recipe. I really love it. The ONLY change I make after having made it several times, is that a whole quart of stock is just a little too much. The filling mixture is just a bit too thin, even after adding extra flour. I usually use the quart minus maybe 1/3 cup. Otherwise, this recipe is perfect. I also like to play with the veggies, depending on what I have on hand. I have thrown mushrooms in, substituted corn for the peas, etc. This is truly comfort food at its best. Thanks Patty Mae for a wonderful recipe.
What an outstanding recipe for comfort food. Yes, it is involved and time consuming; but, worth every step of the process.
This was definatly more involved than the soup and frozen veggie variety but very much worth the extra effort! My six year old helped me give the grade on this. She said since she likes doughnuts and candy more than this it deserved five out of six stars. For the first time ever tonight my son who is almost two years old and a very picky eater asked for more! Next time I think we will add some frozen corn as well. Thank you for the perfect dinner for a cold rainy night with picky eaters.Oh by the way my husband who hates chicken pot pie had thirds.