Chicken Pot Pie


Pot pies have a special place in my heart. A reminder of my childhood mostly. But I truly love them.

In any case, last night’s rendition (my first try) was a success. My husband was quite enthusiastic and even the kiddo thought that it tasted pretty good.

I made some alterations to the original recipe and I think next time I will try grilling the chicken in a cast iron instead of boiling it, but here is the recipe I made

Chicken Pot Pie

2 boneless, skinless chicken breasts, cubed
1 cup sliced carrots
1 cup frozen peas
1 medium potato, cubed (I didn’t peel mine)
1/3 cup butter
1 medium onion, chopped
½ cup flour
½ tsp cajun seasoning
½ tsp garlic salt
¼ tsp pepper (fresh-cracked is best)
¼ tsp celery seed

In a saucepan, combine chicken, carrots and potatoes. Add water to cover and boil for 10 minutes. Drain and set aside.

Defrost peas in hot water, drain and add to chicken mixture.

In another saucepan, combine onions and butter and cook over medium heat until translucent. Stir in flour, Cajun seasoning, garlic salt and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until sauce is thick.

Put bottom pie crust in greased Dutch oven (or round casserole dish). Pour chicken mixture in. Pour liquid mixture over that and cover with top pie crust, cutting small slits for steam.

Set oven at 425 degrees Fahrenheit and place pot pie in unheated oven. Bake for 40 minutes or until golden brown.

Note: I had forgotten to preheat the oven. The original instructions had called for preheating and then cooking for 25-35 minutes. I figure this saves me a few minutes of oven time (less energy output!).


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