I had a crazy busy weekend. My in-laws came in for a quick visit and it was a whirlwind of activity all weekend long. We had a great weekend and the kids are completely tuckered out! I ran a few times on the treadmill, too. It was nice to listen to some tunes as loud as I could stand it, but I miss running outside already. I hope this snow melts ASAP so I can run outdoors with my friend again! And it better not be snowy for the Turkey Trot again. It was so slick last year — I was terrified!
I have the best recipe to share with you today. I’m apparently on a pie kick. This one isn’t sweet, but it sure is savory and so darn delicious.
I’ve been craving chicken pot pie for years. Literally years. When I was in high school I used to come home from school and pop one of those Swanson pot pies into the microwave and devour immediately, scorching my tongue and the roof of my mouth.
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| After-school snack, anyone? |
But since I’m mildly repulsed by all the additives in frozen meals, I’m unable to bring myself to buy one, let alone eat it. So after pining for a decent pot pie for the last several years, I finally decided I would attempt to make one. I was certain mine would be nowhere near as delectable as the Swanson version, but I pulled on my big girl pants and gave it a whirl.
Holy sh*t, people. It was ah-maze-ing.
The World’s Best Chicken Pot Pie
Ingredients
- 1 lb skinless, boneless
chicken breast halves – cubed - 1 C sliced carrots
- 1 C frozen green peas
- 1/2 C sliced celery
- 1/3 C butter
- 1/3 C chopped onion
- 1/3 C all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed
- 2 C chicken broth (1/4 for boiling, remaining 1 3/4 for the gravy)
- 2/3 C milk
- 2 (9 inch) unbaked pie crusts (I use Immaculate pie crusts. They’re amazing, and you can pronounce every ingredient.)
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| Pie crusts! |
Directions
Note: If you are using pre-made crusts, bring them to room temperature before beginning.
Preheat oven to 375˚ F. Combine chicken,
carrots, peas, and celery in a large saucepan. Add 1/4 C chicken broth and enough water to cover, and boil for 15 minutes.
Remove from heat, drain and set aside.
carrots, peas, and celery in a large saucepan. Add 1/4 C chicken broth and enough water to cover, and boil for 15 minutes.
Remove from heat, drain and set aside.
In the same saucepan, cook onions in butter over medium heat, 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.
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.
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| Seasonings! |
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| Gravy, mmm! |
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.
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.
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| Filling the pie. |
Bake in the preheated oven for
40 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.
40 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.
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| This picture cannot even describe the aroma and subsequent mouth watering. |
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| Yum! |
Bon appétit!
xo
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How was your weekend? Anything exciting happen? Did anyone race? Tell me about it!
