As you probably know by now I'm not usually the one to initiate cooking a meat based meal. But I really wanted some organic chicken pot pie! It was so worth it! I love the creaminess of chicken pot pie but try to only have it once or twice a year.
Our recipe is based off of a recipe from All Recipes but we changed a bunch of things to make it even better.
To make this chicken pot pie you cook the chicken, carrots, and celery and set them aside. Then cook the onions in the butter before adding the flour, milk and chicken broth to make the roux. The peas get added to the chicken mixture before it gets poured into the pie crust and covered with the gravy before covering with the second pie crust. The pie is baked for 30 to 35 minutes. Make sure to let it sit for a few minutes before cutting into it.
Chicken Pot Pie
Pie crust recipe of choice (We used Mom's Pie Crust)
2 organic skinless chicken breasts, chopped in small pieces
1 cup carrots, diced
1/2 cup celery, diced
1/3 cup onion, minced
1 cup frozen peas
1/3 cup butter
1/3 cup flour
1 3/4 cups chicken or veggie broth
2/3 cup milk
Preheat the oven to 425 degrees. In a sauce pan cook the chicken, carrots, and celery over medium heat until the chicken is cooked and the vegetables are soft. Remove from the heat and set aside.
In the sauce pan melt the butter over medium heat and saute the onions until soft. Add in the flour and stir. Slowly stir in the chicken broth and milk. Simmer over medium-low heat until thick. Remove from the heat and set aside.
Add the peas to the chicken mixture and spoon into the bottom pie crust and pour the roux on top. Place the top pie crust on and seal the edges. Cut several small slits in the top to allow steam to escape.
Bake for 30 to 35 minutes or until the top crust is golden brown. Let the pot pie sit for 10 minutes when it is done. Enjoy!