Chicken Pot Pie

I love chicken pie. So when I started my summer cooking adventure last summer, I immediately started looking for chicken pot pie recipes. I used Allrecipes.com. Allrecipes is really great when you know what you’re looking for. Advice: look for recipes with high ratings from a lot of people. Like, say, a recipe that’s rated 4.5 stars by 100+ people is probably better than a recipe that’s rated 5 stars by 1 person. Also, it’s really important to look at reviews because tons of people will give a recipe a high rating, but only after changing lots of things.

So this specific recipe got great ratings, but most of the reviewers had their own advice. So I took a lot of that advice, added some things of my own, and here’s what I ended up with:

Ingredients
1/3 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
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 garlic powder
2 cans chicken broth
2/3 cup milk
1 can sweet corn kernels
1 small potato, diced
1 egg, beaten
2 (9 inch) unbaked pie crusts

Preparation
Preheat oven to 375 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, potato, and celery. Add chicken broth and boil for 15 minutes. Remove from heat, separate vegetables from chicken broth and set both aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

Add chicken and vegetable mixture and corn. Stir until combined.

Roll one pie crust into a 9 inch pie tin. Brush with beaten egg and bake for 5-10 minutes. Pour gravy/vegetable/chicken mixture into the bottom of the crust. Cover with top crust and cut slits to allow steam to escape. Brush top with beaten egg.

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.

June 22, 2011– update:
I tried a different method that worked really well! The cream of chicken soup allows you to skip the simmering with milk and flour and stuff… and marinating then pan frying the chicken instead of boiling it makes it much less dry. Here it is:

Ingredients
1/2 chicken breast, cubed
2 carrots, sliced
2 stalks celery, sliced
1/2 box frozen peas
1/2 can corn
1 can cream of chicken soup
1 can chicken broth
1 medium potato, skinned and cubed
1/4 sweet yellow onion, diced finely
1 egg, beaten
2 (9 inch) unbaked pie crusts
garlic powder
vegetable oil
onion powder
salt
pepper
cornstarch

Preparation
Marinate chicken with oil, salt, pepper, garlic powder, onion powder and cornstarch.

Boil chicken broth with carrots, peas, celery and potato until vegetables are tender (about 30 min).

Meanwhile, heat oil in a non-stick frying pan and saute onions on low heat until translucent.

While onions are cooking, roll out one of the pie crusts into the bottom of a 9″ pie pan. Brush with egg and bake at 375F for 10-15 minutes. Remove and let cool.

When onions are translucent, add chicken in a single layer and cook until the side facing upward starts changing color. Turn over and cook the other side.

Add cream of chicken to the broth/vegetables and stir. If mixture is too runny, add amounts of water and cornstarch until it reaches desired thickness. Add onions and chicken and mix well.

Pour filling into the bottom pie crust. Roll out second pie crust over the pan, cut slits on the top and brush with egg.

Bake at 375F for around 30-35 minutes or until top crust is golden brown.

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1 Comment (+add yours?)

  1. kateshrewsday
    Jun 13, 2011 @ 20:15:00

    Great site rcommendation! thank you! I do love a good pie…

    Reply

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