New Year….new challenges……. new recipe!
Today’s big challenge is baking my first Chicken Pot Pie. My friend Kaitlin told me that her mom makes the best chicken pot pie, so I begged her for the recipe.
There’s nothing like eating a flaky pie crust with creamy chicken pot pie filling. It is the perfect comfort food for a cold winter day.
Kaitlin gave me a copy of her mom’s recipe, and I bought all the ingredients last Thursday. There’s a winter storm right now in New York, and my hubby and I planned to just stay home this weekend. So, here I am… ready to surprise my sweetheart with a delicious homemade chicken pot pie!
Chicken Pot Pie
- 3 boneless chicken breast, cubed
- 1 medium onion, chopped coarsely
- 2 cloves garlic, minced
- 2 stalks celery, cut into 1-inch pieces
- 3 carrots, chopped coarsely
- 3 potatoes, cubed
- 1 cup peas
- 5 tbsp. butter
- 4 tbsp. flour
- 1/2 cup heavy cream
- 3 cups chicken broth
- 2 pie crust
- salt & pepper
- garlic powder
1. Place onion, celery, potatoes, peas, and carrots in a large pot and add just enough water to cover; season with salt and pepper.
2. Bring to a boil over medium heat, simmer for 25 minutes, drain and set aside.
3. Heat a large skillet with 1 tbsp. of butter. Add chicken and garlic; saute until cooked through, then removed from the pan.
4. In the same skillet, melt 4 tbsp. butter, then add 4 tbsp. of flour. Stir constantly to make a roux.
5. Add 3 cups of chicken broth and 1/2 cup heavy cream; stir until thickened.
6. Toss vegetables, chicken, and broth together in a bowl; season to taste.
7. Pour mixture into pie crust.
8. Place the top crust over the filling. Make sure you have nice fluted edges to prevent leaking. Using a knife, cut 5 slits on the top of the crust.
9. Rub softened butter on the top crust. Sprinkle lightly with garlic powder
10. Preheat oven to 350 degrees. Bake for 1 hour and 15 minutes or until golden brown.
It’s not only my first time making this pie, but it’s also the first time I made a two-crust-filled pie. I don’t know how to flute or crimp the pie crust. Thus, I watched a few videos on YouTube and decided to follow the simplest one – using a fork to crimp the edge. I guess, I still need a little bit more practice on how to crimp and create patterns to make this a more “beautiful” pie (haha😊).
Kaitlin wasn’t kidding when she said it’s the best chicken pot pie. My hubby and I love it so much – we already ate half of the pie.
And yes… I want more!
Thank you so much for reading. Hope you’re having a nice weekend. Stay safe and warm!
Special Thanks to Kaitlin and Patricia for this delicious recipe.