Okay. This is the definitely most homemade-looking pot pie that I have seen in my life.
And that isn’t exactly a compliment.
I simply fail at making pie crust. It sticks to my rolling pin. It’s too dry. Minutes later, it’s too wet. I can never roll it quite big enough…
WAHHH. I try, I cry, I move on, and remember to, next time, get my crust from Sara Lee.
Whether you’re Australian, European, South African, or of any other pie-eating origin, this pie will satisfy your cravings for a comfort meal. Even if it doesn’t meet your visual standards. I like to consider chicken pot pies an American classic–it’s like chicken noodle soup, in a pie! (sort of?)–but I’ve heard that the Polish do enjoy it quite often. Whether or not this is true, I will have to ask my girl Agnieszka.
Freezer aisle sensation, Marie Callender, does give me a run for my money with this one. And defrosting individual pies in those cute little boxes with the shiny, flakey-crust-creators built-in to the top (does anyone know what I’m talking about?) is definitely easier, buuut… I prefer my meals without MSG. or micro-waves. and whatever the heck else we eat these days. From-scratch is my prerogative, baby. Rebelling against flash-freeze since 1989.
9-inch Chicken Pot Pie
Time: About 1 hour; Serves: 6-8
1 pound skinless, boneless chicken breast, cubed
1 cup sliced carrots
1 cup green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose, unbleached flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9-inch) unbaked pie crusts
Preheat oven to 425 degrees F. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. This will be your cream sauce. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thicken. Remove from heat.
Place the chicken and veggie mixture in the bottom pie crust. Pour the hot liquid over. Cover with top crust, seal edges (if you have enough crust…ha ha, I didn’t), and cut away excess dough. Make several small slits in the top for steam to escape.
Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Can be frozen for easy make-ahead meals.
Recipe from allrecipes.com