National Pie Day Celebration 1/23 - Chicken Pot Pie

 
In celebration of National Pie Day yesterday we decided to make a savory pie instead of our usual dessert pies.

It turned out fantastic and is absolutely delicious!

We have decided to share our recipe with you. Have fun making your pie - you will never buy a frozen pot pie again!

　

CHICKEN POT PIE

2 large boneless skinless chicken breasts

2 medium potatoes - diced

12 oz package of frozen mixed vegetables

3 T butter, margarine, or olive oil

1 diced onion

1/3 cup all purpose flour

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp celery seed

1-3/4 cups chicken broth

2/3 cups milk

Pie crust for double 9" pie.

　

Fry chicken breasts. When done, remove to plate to cool. Once cooled, cut into cubes.

While the chicken is frying, boil the potatoes and mixed vegetables for 15 minutes (I like to boil in chicken broth instead of water). When done, strain over bowl so you save the broth.

Fry onion in butter (or margarine or olive oil) in same pan as you fried chicken so you can utilize the pan drippings for additional flavor (you may wish to save a few of these drippings for making a gravy later). Once the onions are soft, stir in the flour, salt, pepper, celery seed. Slowly stir in the chicken broth and milk.

Cook over medium-low heat until thick. Remove from heat and stir in the chicken cubes, potatoes, and mixed vegetables. If the mixture seems too thick you may add an additional 1/3 cup of broth.

Line the bottom of a pie pan with your favorite crust. Place the mixture in the bottom crust and cover with top crust. Seal the edges and make several slits in the top crust to allow steam to escape.

Bake at 375 degrees for 45 minutes (55 minutes for glass pie pan). Cool for 10 minutes before serving. Is fantastic covered with gravy!