Have you made chicken pot pie before? Not chicken pot pie casserole, but the good old, right from scratch chicken pot pie. Today was my first attempt at it, and it was a success! Yay! I will warn you that there is a little prep work, if you want to use fresh vegetables.
The above picture is where the time consuming part comes in, cutting, washing and chopping vegetables. Although you can use a frozen vegetable mix and that would save time. I used all fresh vegetables because I had them in the garden, your choice. So let’s get started.
- 4 large chicken breasts, cooked and cut in cubes
- 4 cups or 3 1/2 cans of chicken broth
- 3 small to medium onions
- 2 1/2 cups of celery
- 4 or 5 medium potatoes
- 6 tbsp butter or margarine
- place the cooked. cubed chicken in a saucepan
- add: chicken broth
- Simmer for 30mins.
- Slowly add the flour to thicken the juice to a gravy
- if you are doing fresh vegetables; put 3 cups of cut vegetables in a pot and boil until tender. If doing mix vegetables, put them to the side for now
- peel and cut potatoes into small cubes, put in pot and boil until tender
- Drain vegetables and potatoes and add them to the chicken and broth
- if using the frozen vegetables, add them into the chicken and broth mix
Celery and Onion:
- Saute the celery and onion in the 6 tbsp of butter or margarine until slightly browned and tender
- Add the celery and onions to the chicken and broth mix
Let simmer for 15 minutes.
- unless you have your own pastry, use the recipe I gave with the apple pie in previous blog post
- roll and the dough, put in pie plate
- add your chicken filling
- add the top layer
- Cook at 375 or 400 degrees until pie is brown and bubbling in the middle
- let cool before serving
***makes 2 large pies or 6 smalls or in my case, 1 large and 3 smalls***