Chicken Pot Pie

Here's my recipe for chicken pot pie. It's easy to make, and very filling. I do use store bought crust, because I'm lazy. If you're super awesome, feel free to make your own.

Here's our broth that we're going to cook the chicken and veggies in. I used some box chicken broth, threw in some extra water and chicken bouillon. 

Hello, veggies. I used some carrots, potatoes, frozen corn and peas. 

Make sure to cut your potatoes into even size pieces.

Go ahead and throw it all in the pot.

Cut the chicken in same size cubes as well.

Make sure the chicken stock covers everything.

In the meantime, I prepped my crust. I pricked it all over with a fork and threw it in the oven for 5 mins to pre-bake it so it wouldn't get soggy when I put everything in it.

Let's start the gravy then.

I melted some butter and threw in the onion I had prepped. 

Add in some flour and seasoning and mix it up!

After the gravy has thickened, add in the veggies and chicken.

Into the pie crust!

Top that bad boy, prick him again, and throw it in the oven. 

About halfway through, the edges started to get brown. This is when I covered the edges with foil.

Buttery, savory, yummy chicken pot pie. How golden you look. 

Chicken Pot Pie

3 Chicken Breasts, cubed

1/2 C Carrots, chopped

1/2 C Peas

1/2 C Corn

2 Small Potatoes, cubed

1 Can Chicken Broth

Chicken Bouillon

4 TBL Butter

4 TBL Onion, chopped

4 TBL Flour

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Celery Seed

2/3 C Milk

A few ladles from the chicken broth

2 Pie Crusts

Pre-heat the oven to 425 degrees.

In a pot, combine the chicken, carrots, peas, corn and potatoes. Add the chicken broth, chicken bouillon, and water to cover. Cook for about 15 mins, or until the chicken is done and the veggies are soft. Skim regularly. Remove the chicken and veggies, reserving liquid. 

Prepare bottom crust. Place into pie pan and prick with fork. Bake for 5 mins, then remove and set aside.

In a saucepan over medium heat, melt the butter. Add the onions and cook until translucent. Stir in the flour, salt, pepper, and celery seed. Slowly whisk in the milk and some chicken broth. Simmer over medium-low heat until thickened.

Add the chicken and veggies and combine well. Pour into prepared pie crust. Add the top crust and pinch around edges. Make a few holes for steam to escape. Bake for 30-35 mins, covering edges with foil about halfway. Let sit for 10-15 mins, the slice.