Chicken Pot Pie

>> Wednesday, November 2, 2011

Recently, my friends and I had a freezer meal swap and the meal we received from Erika was Chicken Pot Pie. It was such a warm and comforting meal and I loved having leftovers for lunch the next few days. On a whim (and totally ignoring my carefully made meal plan), I decided to make a CPP for dinner last night. Unfortunately I didn't have Erika's recipe so I just winged it and it came out great. And it was exactly what the doctor ordered - Andrew and I both had second helpings and sweet Finley had thirds! Hopefully your family will enjoy it as much as my family did. It also got me to thinking about when CPP first came into our family...

Growing up, my mom made Chicken and Dumplings, which I didn't like because I had an unfair aversion to soggy/mushy food, but I don't remember her ever making Pot Pie. In my mind Chicken Pot Pie and Chicken and Dumplings were similar enough to one another that I just assumed I wouldn't like either of them. But you know what they say when you assume...Anyway, fast forward to when I was newly married and I realized that Andrew would buy frozen pot pies whenever he went to the grocery store. Poor guy! I decided to remedy that and make him homemade CPP.

Andrew was so excited that he volunteered to head to the store for me. I made out the list and gave it to him. I've learned over the years that I have to be very specific on the grocery list or else I'll end up with something weird. I usually include notes, brand names and location within the store to ensure he comes home with the right ingredients. But this little trip was early into our marriage and I hadn't yet learned this trick. When I unpacked the grocery bags, I found that Andrew had bought a graham cracker pie crust! Bug-eyed, I queried him, and he admitted he thought it was weird but it was the only pie crust he knew of. Ah, funny memories!

Chicken Pot Pie
a Baking & Eggs original

2 tablespoons butter
1/2 white onion, chopped
3 carrots, peeled and thinly sliced
2 ribs celery, thinly sliced
1 potato, peeled and diced small
1 egg
4 tablespoons butter
1/2 cup flour
1 1/4 cups chicken broth
1 1/4 cups whole milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 tablespoon fresh parsley, minced
1-2 cloves garlic, minced
2-3 chicken breasts, cooked and cubed
1 cup frozen peas
2 pie crusts (homemade or store bought)
1 egg, beaten

Preheat oven to 375 degree.s
In a large saute pan over medium heat, melt butter and saute onion, carrots and celery, until veggies are softened, about 10-15 minutes.

Meanwhile, add potatoes and egg to a small saucepan filled with water. Bring to a boil and then lower to a simmer until potatoes are fork tender, about 10-15 minutes. Drain and set potatoes aside. Peel and chop egg. Set aside.

In the saute pan with the veggies, melt butter. Stir in flour. Slowly stir in chicken broth and milk until the mixture is smooth and thickened. Stir in salt, pepper, celery seed, parsley, garlic, chicken, frozen peas, cooked potatoes and hardboiled egg. Take pan off heat.

Roll out pie crust in deep-dish pie plate. Carefully pour chicken mixture into dish. (You may have a little filling left-over. I ate it for lunch!) Top with second pie crust. Crimp edges and cut a few steam vents on the top. Brush with egg wash. Bake for 30-40 minutes, or until crust is golden.

(I made my pot pie during Finley's nap time, refrigerated it and then baked it for about an hour. You can also double the recipe and freeze one since they freeze great.)


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