the best chicken pot pie
★★★★★
14
This is the best chicken pot pie I have ever had. It reminds me of my childhood. A real comfort food. Enjoy!
Blue Ribbon Recipe
This is a classic homemade chicken pot pie recipe. The best part is it's fairly easy to make (but no one needs to know that). Inside the flaky crust is a creamy filling that's filled with chunks of chicken and veggies. The ultimate comfort food. A great meal to serve on a busy school night.
— The Test Kitchen
@kitchencrew
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Ingredients For the best chicken pot pie
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1 lbboneless chicken, cubed into bite-size pieces
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1 csliced carrots
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1 cfrozen peas
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1 cdiced potatoes
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1/2 csliced celery
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1/3 cbutter
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1/3 cchopped onions
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1/3 call-purpose flour
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1/2 tspsalt
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1/4 tsppepper
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1/4 tspcelery seed/or celery flakes
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1 3/4 cchicken broth
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2/3 cmilk
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29 inch pie crusts
How To Make the best chicken pot pie
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1Preheat the oven to 425 degrees.
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2In a saucepan combine chicken, potatoes, carrots, peas, and celery.
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3Add enough water to cover the chicken and veggies. Cover and boil for 15 minutes. Remove from heat and drain; set aside.
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4In a saucepan over medium heat, cook onions in the butter until soft and translucent. Stir in flour, salt, pepper, and celery seed/flakes until combined.
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5Slowly stir in the chicken broth.
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6Then slowly add milk. Simmer over medium heat until thick. Remove from heat and set aside.
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7Place the chicken mixture in the bottom of the pie crust.
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8Then pour the hot liquid mixture over the meat and vegetable mixture.
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9Cover with top crust. Seal edges and cut away extra dough. Make several small slits in the top to allow steam to escape.
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10Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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