Comfort Food: Chicken Pot Pie

chickenpotpieComfort Food: Chicken Pot Pie

Comfort food shared at the request of a friend. This recipe is good dinner all by itself and keeps for lunchtime left overs.


2-crust Perfect Pie Crust
1 10-ounce package peas and carrots
2 medium potatoes, baked until almost done
⅓ cup butter
⅓ cup flour (preferably fresh ground whole wheat)
⅓ cup chopped onion
½ tsp salt (Kosher or Sea salt is best)
¼ tsp fresh ground black pepper
1 ¾ cups chicken or Tasty Turkey Broth
⅔ cup milk
3 cups cooked chicken (I use 1 whole chicken and if there are left overs, just make chicken salad the next day)


Measuring cups/spoons
Good sharp knives to cut meat and veggies
Clean cutting board for meat
Clean cutting board for veggies
Deep-dish pie plate or 9 x 9 x 2 square pan
Rolling pin


Rinse frozen peas and carrots under running cold water to separate. Drain in collander.

Peel skin from potatoes and cube.

Remove chicken from bones and skin.  Cube.

Chop onion. (See my favorite onion dicer here.)

Prepare pie crust according to instructions, rolling big enough for a deep dish pie plate or rolling into a 13-inch square for the square pan.

Ease pastry into the ungreased pie plate (or pan).


Heat butter in 2-quart saucepan over medium-low heat until melted. Stir in onion, flour, salt, and pepper. Cook, stirring constantly, until mixture is bubbly.

Stir in broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute. Mixture will thicken.

Stir in vegetables and chicken.

Pour the chicken/vegetable mixture into the pastry-lined plate (or pan). Top with the top crust (with slits or holes cut into it to vent). Turn the edges under and flute.

Bake 425° degrees F oven for 35 minutes or until golden brown.


6 servings

High in vitamin A NUTRITION FACTS:

This can be made with turkey meat just as easily.  Next time you have chicken or turkey, you can follow the instructions in the Tasty Turkey Broth recipe to make a fabulous and rich broth that will keep for a good long while, especially if you store it using my unconventional Perfect Solution for Freezing Broth.

If you are using fresh carrots and peas, steam them until al dente – not quite cooked soft.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


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