Chicken Pot Pie

Hi everyone! Sorry it’s been more than a few days, but being a mom to an almost 3-year-old keeps me busy. Well, that and dishes, and laundry, and trying to keep the house half decent. Oh, and then there is Facebook and Words with Friends also! Ok, I know the second half isn’t necessary, but I need to have some fun!

Speaking of fun, I’m in the running for the Circle of Mom’s Top 25 Mom Food Bloggers 2012. Everyone can vote for me, and any other of your favorite food pages on the list once every 24 hours here. I’d really appreciate all the votes I can get, I know the blog itself is new and I don’t have that many posts up, but I’m working on making it better.

So, for the past few weeks I was looking for a good chicken pot pie recipe. My friend Lyskka from Cooking From a SAHM suggested one that she uses from Allrecipes. The recipe can be found here, and below is my version.

3.7 from 3 reviews
Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Fabulous easy to make chicken pot pie makes the perfect comfort food!
Recipe type: Entree
Serves: 4-6
Ingredients
  • 2 cups cooked and shredded chicken
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup flour
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 cups chicken broth (I used home-made stock, you may want to add salt in with the pepper, the stock had enough flavor that it didn’t need it.)
  • ¾ cup milk
  • 2 ( 9 inch) unbaked pie crusts
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C). Spray a 9 inch pie dish with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
  2. Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes. Drain and reserve broth. Stir the chicken into the vegetable mix.
  3. Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.
  4. Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken, and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.
  5. Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
  6. Cool for ten minutes before cutting.

 

editedchickenpotpie

Cool for 10 minutes before serving.

Yum! Doesn”t it look good?! It was! If you think this looks good, too, let me know in the comments, and don’t forget that every comment from May 7th until June 7th is automatically entered to win a large bag of kettle corn from Country Girl Kettle Corn and a box of Gertrude Hawk chocolates or Smidgens ( winner’s choice!) All you have to do is follow My Crazy Kitchen on Facebook and comment on the blog!

Oh, and I’m planning my next post to be on the macaroni and cheese and peanut butter chocolate chip cookies I made tonight! See you soon!

This recipe is now featured on www.foodiefriendsfriday.com and http://www.wifeofthecolonel.blogspot.com.

Comments

  1. Deborah D says

    Looks heavenly! I’ll have to wait for cooler weather to make this but definitely wanted a recipe for this!

    • Bernadette says

      Hi Carol, I posted this recipe before I had my blog set up to be able to print just the recipe, but you could copy and paste the recipe part into Word and print from there.

    • Bernadette says

      Hi again! I just wanted to let you know that I updated this post today so that it is now printer friendly. Have a great night!

    • Bernadette says

      I think it was because my daughter doesn’t like potatoes, but you could easily add them and reduce the carrots by half.

    • Bernadette says

      I’m sorry, I really do need to find the time to go through my older recipes and put them in the printer friendly program. For now I suggest copying the recipe portion, pasting into Microsoft Word or Google Docs, and printing from there.

    • Bernadette says

      Hi again! I wanted to let you know that I just updated this post so it is printable now. You were the second person to ask today, so I felt I’d better get on it!

  2. kitty says

    Hi attemptedto use your “here”link to go check out the voting but got an error message can you check the link please ty

  3. Robin Stayton says

    Made this right by the recipe . Great flavor but was a little dry. Wish it had more juice. Any suggestions?

    • Bernadette says

      Hi Robin! You could increase the chicken broth, but I wouldn’t go more than 1/2 cup or the filling will be too moist and make the crust soggy. My best suggestion would be to make sure the chicken you are using is moist. I like to simmer my chicken for a long time in water or chicken broth.

    • Bernadette says

      This recipe was within two months of when I started food blogging, and I hadn’t really considered presentation at that time. I still think the way the food tastes is much more important than fancy presentation. I do know it was not burnt, maybe my inexperienced food photography back then made it look that way, but I can tell you it is, by far, my second most popular recipe, so it can’t be that bad. Thanks for the feedback!

      • jongry says

        I understand and I agree taste is much more important but as they say a picture is worth a 1000 words. Thanks for taking my comment with a grain of salt. It’s a good recipe and I will sure try it (but I have to use home made dough) check it out on my facebook page at jongry’s kitchen. Peace and happy cooking.

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