When Americans think of their favorite comfort foods, chicken pot pie is often on the list. This recipe for Chicken Pot Pie IX is a great combination of chicken, veggies, delicious brothy sauce, and of course everyone’s favorite part — the pie crust.
Chicken Pot Pie IX
Chicken pot pie holds a special place in the hearts of many Americans as a beloved comfort food, and this recipe certainly delivers on that expectation.
Ingredients
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter 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.
- 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.
- 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.
As I embark on preparing the Chicken Pot Pie, I can’t help but feel a sense of anticipation. The combination of tender chicken, flavorful vegetables, and a delicious brothy sauce, all encased in a golden pie crust, promises a satisfying and heartwarming meal.
Following the recipe, I start by cooking the chicken until it’s tender and juicy. The aroma of the seasoned chicken fills the kitchen, creating a welcoming atmosphere that reminds me of home.
Next, I sauté the vegetables, such as carrots, peas, and onions, until they are tender-crisp. The vibrant colors and fresh flavors of the vegetables add a delightful brightness to the dish.
I then prepare the brothy sauce, combining ingredients like chicken broth, milk, and seasonings. As I stir the mixture, it gradually thickens and develops a rich and savory flavor, coating the chicken and vegetables with its comforting embrace.
With the chicken, vegetables, and sauce prepared, it’s time to assemble the pot pie. I place the filling into a pie dish, ensuring an even distribution of the flavorful ingredients. The anticipation builds as I unroll the pie crust and carefully place it over the filling, sealing in all the goodness.
As the Chicken Pot Pie bakes in the oven, the tantalizing aroma fills the air. The golden crust turns crisp and flaky, while the filling becomes bubbling and aromatic. The sight of the pie, with its golden hue and steam escaping from the edges, is truly inviting.
Finally, the moment arrives to savor the Chicken Pot Pie. I cut through the golden crust, revealing the hearty filling underneath. Each bite is a comforting blend of tender chicken, flavorful vegetables, and the warm embrace of the brothy sauce. The combination of textures and flavors brings a sense of satisfaction and contentment.