Monday Meals: Chicken Pot Pie

Few things are as comforting or delicious as homemade chicken pot pie. Since the weather in Milwaukee has reverted back to fall (foggy, cold, damp); the Wisconsin Test Kitchen decided comfort food to warm up our soul was called for. 

Chicken Pot Pie
Recipe courtesy  of www.iheartnaptime.net

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1/2 cup frozen green peas
1/2 cup sliced celery
1 large or 2 small potatoes
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
32 oz. carton chicken stock or broth for boiling(reserve 1 3/4 cups chicken broth)
2/3 cup milk
2 (9 inch) unbaked Pillsbury pie crusts

Preheat oven to 425 degrees

In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.

Place the bottom crust on the pie pan and dab with a fork a few times. Place in over and cook for 5-7 minutes.

In a large sauce pan cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.

Remove pie crust from oven and bump oven down to 375. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

While it feels like making this pot pie dirtied every single dish in our kitchen; the final product was well worth it. All the members of the test kitchen really enjoyed dinner; and we polished off almost three quarters of the pie. 

The end result was a rich, hearty dish that was the perfect, thick consistency full of lots of vegetables. Next time the pot pie craving hits, we'll be making this again. 

Stay Cool,
The Cool Dads Crew