Where to begin about Chicken Pot Pie...well to start with who doesn't love a pot pie with its warm tender flaky crust that gives way to the delicious pie filling composed of tender chicken and a rainbow of vegetables all amongst a cream sauce of the perfect consistency. Just writing that makes my mouth water.I used to eat the frozen variety back in my early college days and quickly learned that although the microwave cooked the pie faster it was often soggy and so the oven, though more time intensive, was the best option. Fast forward a couple years when I haven't had a frozen pot pie in maybe 2 almost 3 years and I find myself constantly wanting the perfect pot pie. Lucky for me I now feel more confident in my cooking skills and have braved the task of making it myself, but not so fast there was one tiny problem with all of this...
I have actually been looking off and on for a chicken pot pie recipe for months, but couldn't find the right one that had everything I was looking for. So what is a girl to do? Why make up her very own chicken pot pie recipe of course. I am now a master of whipping up a cream sauce and even went the unconventional pie route by placing my pot pie into a rectangular baking dish. I did however debate on if I should use a bottom crust because I feared it coming out soggy, which I did not want, hence my aversion to cooking frozen pot pies in the microwave. This time I only used a top crust and maybe next time I'll go out on a limb and make it a true pie, which might mean I should actually cook it in a pie dish.
Since, this was a first time recipe and didn't even follow an actual recipe I only tested it on myself, so if it was an utter failure I'd be the only one who knew about it, plus I am still wary of subjecting people to food if I haven't already tested it in some way. Though, now that this was a complete success I'm ready to cook it for people and excited to get to eat it again myself. I have a friend who loves a good chicken pot pie and I think she would be in complete bliss if I made this for her one day.
Chicken Pot Pie
1/2 cup unsalted butter, chilled and diced
1/4 tsp salt
1 1/4 cup flour
1/4 cup cold water
1. Combine flour and salt
2. Cut in butter until coarse crumbs form
3. Stir in water 1 tbs at a time, until dough forms a ball. Wrap in plastic wrap and chill for at least an hour
4. Roll out to desired size and use
1 whole chicken breast
4 celery stalks, chopped
3 carrots, chopped
1/2 cup peas (frozen)
3 tbs unsalted butter
3 tbs flour
1/4 cup chicken broth
1 cup milk
garlic powder to taste
salt to taste
pepper to taste
Italian seasoning to taste
1. Cook chicken as you normally would in the oven.
2. Saute onion and then add celery and carrots cook for about 5 minutes until tender. Add frozen peas and chicken and heat through
3. In another pot melt butter and then add flour to it to make a roux. Add in chicken broth and milk. Stir vigorously to prevent lumps from forming bring just to a boil and allow to thicken.
4. Add garlic powder, salt, pepper, and Italian seasoning
5. Mix in chicken and vegetable mixture then pour into a baking dish
6. Roll out pie crust and fit over mixture, cut off excess. Make sure to cut a couple of slits into the top of the crust.
7. Optional: Brush pie crust with egg wash to promote browning
8. Cook at 350 for about 30 minutes or until crust is golden brown and flakey