I made Chicken Pot Pie a little differently this time around, and I think it was my favorite one. I’ll definitely be making this again.
What I used:
- two pounds of boneless chicken
- 6 cups of chicken broth
- 2 sticks of unsalted butter
- 1 cup of all-purpose flour
- 1 (medium) onion, diced
- 2 tablespoons of minced garlic
- 1 cup of frozen peas
- 1 bell pepper, diced
- 1/4 cup of green onions, chopped
- 2 cups of milk
- salt and pepper, to taste
- about 1/2 teaspoon of dry parsley (eyeball it)
- about 1/2 teaspoon of rosemary (eyeball it)
- about 1/4 teaspoon of celery salt (eyeball it)
- Pie crust (2)
- 1 egg
How I made it:
- Boil your chicken in a pot full of water, seasoned with salt and pepper. Instead of salt, i used Mrs. Dash’s seasoning instead.
- Take the chicken out of the broth, and shred the chicken. I find using two forks to be the easiest method to do this. Set aside to let it cool.
- Leave about six cups of chicken broth in the pot and add your milk to it. Let it come up to a simmer on low to medium heat.
- In a separate pot, meanwhile, melt the two stick of butter on low heat.
- Next add the onions and let it cook over low to medium heat. Saute until the onions are translucent, and keep mixing it. Add garlic, and stir for another minute.
- Add in the flour, and whisk until the flour is fully mixed into the mixture.
- Over low heat, slowly add the milk and chicken broth mixture. Add in about two cups at a time, and keep whisking the entire time.
- Season the mixture with salt, pepper, parsley, rosemary and celery salt.
- Add in your chopped green onions and bell pepper, frozen peas, and whichever other vegetables you would like. Stir well to make sure everything is combined and mixed thoroughly. Over low heat, let it simmer for about 15-20 minutes.
- Add your shredded chicken and mix well. Take the pot off the heat and let it cool for about 30 minutes.
- Preheat your oven to 375 degrees.
- Roll out your pie dough — put one on the bottom of your pie dish before spooning the filling mixture on top.
- Top with the second pie crust dough on top (create a lattice, or decorate as you prefer).
- Brush on an egg wash on top to help you get the nice golden brown color on top.
- Bake for about 40-45 minutes, or until your crust is golden brown.
- Serve while hot!
To make a lattice top crust: Cut your pastry into strips. Line the top of your pie dish with strips heading in one direction. Now fold back every other strip half way. In a perpendicular direction [or just turn the pan for convenience], add in another row of pastry strips that you cut. Now, take the strips that you folded back, and unfold them over the strips you layered below. Repeat the process on the other half. Confusing much? It’s much easier than it sounds!
The above recipe is enough to make two pies, so you can adjust your recipe accordingly!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.