Sunday, December 7, 2014

Homemade Chicken Pot Pie

A couple of people asked in e-mail and facebook posts for my new recipe for Chicken Pot Pie this weekend.  This one is a winner!  Here it is.  I found it needed more salt than the recipe calls for.

1 lb chicken breast, cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup celery
1/3 cup butter
1/3 cup onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9" pie crusts

Preheat oven to 425.

Combine chicken, carrots, peas and celery.  Add water to cover.  Cook over medium heat until meat and vegetables are tender, about 15 minutes.

In a saucepan, cook onion in butter.  Stir in flour, salt and pepper and celery seed.  Stir in broth and milk.  Simmer until thick.

Remove from heat and set aside.  Using a slotted spoon, place chicken and vegetable mixture in bottom pie crust.  Pour hot mixture over the top.  Place top crust over and seal edges.  Cut 2 or more slits in the top.

Bake for 30 to 35 minutes or until top crust is brown and filling is bubbly.  Cool for 10 minutes before serving.

MMM-mmm good!  Good enough for company.


  1. That sounds really good. We have Cornish Beef pasties here last night.

  2. Actually, you could do the same thing with beef and use beef broth. I like that idea too!

  3. Ooooh home cooked food! Thanks for the recipe. Sooner or later we will be home to our own kitchen. ;)


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