I love making this dish when its cold outside because the hot oven warms up my apartment wonderfully! This recipe takes some time to make, but it will definitely last you a few days. The vegetables and chicken come out really tender. I make this chicken pot pie with homemade crust, just because I can’t stand the store-bought kind (even though it will save you a lot of time to use it). Don’t forgot to bake the crust in the oven for 15 minutes before you fill it, otherwise the bottom crust will be soggy!
|Homemade Chicken Pot Pie||
- 2 medium-sized chicken breasts, cubed
- 1 cup sliced carrots
- 1 cup canned green peas
- 1/2 cup sliced celery
- 1 cup diced potatoes
- 3 cups chicken broth
- 1/4 cup butter
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- Preheat oven to 375 ºF.
- In a saucepan, bring 3 cups of chicken broth to boil (I use chicken boullion). Add potatoes, carrots, celery, and chicken.
- Boil for 15 minutes, then remove from heat and drain broth into large container (will use later).
- Stir in peas.
- Set aside.
- In another saucepan, melt butter and add onions and garlic. Simmer for 10 minutes.
- Stir in flour, salt, and pepper.
- Add 2 cups of the chicken broth and the milk. Stir.
- Simmer over medium heat until sauce thickens, then remove from heat and stir in chicken mixture. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2011/12/P1020871.jpg” /]
- Add combined mixture to pie dish over crust and cover with top crust.
- Seal crust edges and decorate as desired.
- Make four slits in the top center for steam.
- Bake for 45 minutes, or until golden brown and filling is bubbly.
- Let stand 10 minutes before serving.