Tuesday, July 19, 2011

Natalie Pot Pie (with chicken, of course)

My cousin Natalie shared this amazing pot pie on her blog the other day here.

1 pound skinless, boneless chicken breast halves - cubed  (I used chicken the smaller pieces that are for stir fry and just cut them up.)

1 cup sliced carrots (I cheated and bought already partially cut carrots since I don't like carraots and didn't want a lot of leftover!)

1 cup frozen corn (you can also use peas, but YUCK)

And here it is. I cooked it and it was A. Mazing.

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed (didn't know this existed, but I had some!)

1 3/4 cups chicken broth

2/3 cup milk  

2 (9 inch) unbaked pie crusts
Directions1.  Preheat oven to 425 degrees F.
2.  In a saucepan, combine chicken, carrots, corn (peas), and celery and a little olive oil. Saute until chicken is cooked through. Remove from heat and set aside.

3.  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.

4.  Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.  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.

That Fiestaware makes it look even YUMMIER!

Seriously, this was so good Aaron and I both burned our mouths on it. Is it lunch time yet? I want my leftovers.

1 comment:

  1. Trying to make a comment for an hour now... ;)