Chicken Pot Pie
I've spent a couple of weeks on this now, and finally have it to the point where I think it's perfect, there's nothing else to add or do to it (such a relief). I'll probably try to figure out how to freeze it at some point, but for now I can't stand not cracking into it as soon as it's out of the oven. Enjoy!
Prep Time: 40 minutes
Bake Time: 45 minutes
3 large boneless, skinless chicken breasts, cubed
1 cup diced carrots
1 cup frozen green peas
1 can corn niblets
2 cups potatoes (white or yukon gold), peeled and cubed
½ cup celery, diced
4 cups chicken broth
2/3 cup butter
1 small onion, diced
4 cloves garlic, minced or pressed
2/3 cup flour
½ tsp old bay seasoning
½ tsp poultry seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
1 cup milk
1/3 cup heavy cream or ½ and ½ cream
2 packages of pillsburry pre-made pie crusts (4 crusts total)
1 egg, beaten
1. Preheat the oven to 425°F.
2. In a large saucepan, combine the chicken, carrots, peas, corn, potatoes, celery and chicken stock. Stir to ensure everything is covered with the stock. Cover and boil for 15 minutes. Remove from heat, drain into a colander set over a bowl to retain the stock for later. Set the chicken mixture and stock aside.
4. Roll two of the pie crusts together, creating a large rectangle. Fit the pie crust into a 9" x 13" baking dish, ensuring at least a ½" overhang all around. Brush the crust with the beaten egg, then pour the chicken and vegetable mixture into the crust. Evenly pour the sauce over the chicken mixture, and use a wooden spoon to move the filling around to make sure everything is covered.
5. Roll the last two pie crusts together, then top the dish, sealing and crimping the edges. Brush the top crust with the beaten egg and poke several small slits into the top crust to allow steam to escape.
6. Bake in the pre-heated oven for 45 minutes, until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.