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Thursday, November 15, 2012

Chicken Pot Pie - easy to make and it oozes Deliciousness

Chicken Pot Pie
Another seasonal favorite that’s oh so good right out of the oven on a chilly night. They just ooze deliciousness and will warm your soul and cure what ails you. This might be the Southern reply to Jewish penecillin.
1 pound skinless, boneless chicken, cubed
1 cup chopped carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1-3/4 cups chicken broth
2/3 cup milk
Pie crusts for double crust, homemade or refrigerated or frozen store bought crust
Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the 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 thick. Remove from heat and set aside.
Place pie crust in the pie pan leaving 1 to 2 inches of the crust extending beyond the edge of the pan; top with the chicken mixture. Pour hot liquid mixture over. Cut the remaining crust into about 1/2-inch-wide strips. Lay strips over the top of chicken mixture with space between strips. Lay the remaining strips at a right angle directly over the first strips. Trim the ends even with the edge of the dough; flute the edge.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
NOTE:  I don't buy frozen pie crusts in the pan, because they are too perfect and pie is just not really homemade good if it looks like a machine spit it out.

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