There’s Nothin’ Like Good Homemade Chicken Pot Pie January 11, 2008

Photo by DawnsRecipes

Sometimes I get a craving for chicken pot pie. As a kid, I loved those frozen ones that you can still buy two for a dollar at the grocery store. Now that I can read ingredient labels, I don’t go there. I’ve tried KFC’s Chicken Pot Pie, but it just doesn’t cut it. It shouldn’t even be called chicken pot pie as it denigrates the very name of this delish Southern dish.

If you want something gooood, try making your own. Here’s a recipe I’ve modified:

1 pound deboned chicken
5 carrots, sliced
1 cup frozen green peas, the baby kind
3 stalks celery, sliced
3 Tbsp butter
1 small chopped onion
1/3 cup unbleached flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 tsp. cayenne pepper
1 3/4 cups chicken broth (use the broth from the chicken you boiled)
2/3 cup whole milk
2 (9 inch) homemade pie crusts (It’s just not homemade if you use the storebought kind!)

How Ya Do It

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In the saucepan over medium heat, cook onions and celery in butter until soft and translucent. Stir in peas, carrots, flour, salt, pepper, and ceyanne. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. 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.
4. 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.