Chicken Pot Pie

Over the weekend my son was leafing through some flyers from the paper and he came across a recipe for chicken pot pie.  Now this is something that excites my 9 year old son almost as much as a video game.  He ripped the recipe out and asked me to make it.  So tonight was the night.  This is a simple recipe and while I normally make my own crust decided to follow this recipe as it boasted the ease of a store bought crust.  I had my doubts but this was a quick, tasty meal.  The rich creamy filling over the chicken was welcome on a cold Buffalo night!!  My son ran in after hockey practice and gobbled 2 helpings.

store bought chicken, 1/3 cup butter, 1 3/4 cup chicken broth, stalk of celery chopped, 1/2 small onion chopped (I cheated and used the prepared packed from our store of chopped celery and onion and chopped it a bit smaller) 2/3 cup milk, about 1 cup cubed chicken, 3/4 cup frozen corn (steamed till soft in micro), 1/3 cup flour, 2 unbaked pie crusts (I used Pillsbury but you can use whatever is cheapest as the inside flavor is rich enough to carry it!!).  Lay one of the pie crusts in your pie pan

In a saucepan melt the butter and add the onion and celery cooking until the onions are translucent about 4 minutes, slowly pour in the chicken stock and the milk (I mixed mine together to add it) and stir slowly while adding. Simmer very low stirring until the liquid thickens (I would say it took about 4 to 5 minutes).  Take off heat

This is what it looks like and it smells great at this point!!

Mix the chicken and corn and fill the pie shell.  Now bring the hot, rich gravy you just made and pour it right over the chicken mixture.

Add the 2nd pie crust over the top and seal the edges as best you can. This does not have to look great as you can see because once they dig in they will forget you are not good at creating nice looking pie crusts!! Make sure to cut 4 slits on the top for venting.

Bake on a foil lined cookie sheet (easy cleanup) in a 425 degree preheated oven until golden brown and bubbly about 30 – 35 minutes.

Let sit for 15 minutes and then dig in again and again!!!

You can adjust these quantities to your liking except for the milk and flour as you need that amount for proper gravy.  So don’t worry if you don’t have enough of anything else.  You can see I only had corn for a vegetable and it was still great!!

2 cups cubed chicken (cooked) 3/4 cup frozen carrots & peas (steam until soft) 3/4 cup frozen corn (steam with above) 1/2 cup sliced celery 1/3 cup chopped onion 1/3 cup butter 1/3 cup all-purpose flour

1/2 teaspoon salt 1/4 teaspoon black pepper 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts foil lined cookie sheet

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.) Lay one pie crust out in your deep dish pie dish.
2.	In the saucepan over medium heat, cook onions & celery in butter until soft and translucent (approximately 4 minutes) Stir in flour, salt and pepper. Slowly stir in chicken broth and milk (I mix them together before I add them) being sure to mix well.  Simmer over medium-low heat until thick stirring frequently. Remove from heat and set aside (thick means a little thicker than gravy consistency)
3.	Mix the cooked chicken and steamed vegetables.
4.	Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	Bake in the preheated oven on the foil lined cookie sheet for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 15 minutes before serving.

Here is the recipe I modified slightly for quicker prep time by using store bought chicken and what I had in the house such as frozen corn

 

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