This is one of those meals that you can put together and put in the freezer for when you are ready to make it. I sometimes will set up an assembly line and make a few to have on hand for those nights when I don’t feel like cooking. I just pull it out and let it thaw a little bit before putting it in the oven. Just be sure to keep a close eye on it and keep the crust covered so that it doesn’t burn. Check out what they are saying about this recipe over at All Recipes:
“This was SO delicious, the best I have ever tasted.”
I have had many pot pies in my life and this, by far, is the most scrumptious one that I have ever eaten!
Ingredients
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen Bird’s Eye green peas
1/2 cup sliced celery
1/3 cup Land O’ Lakes butter
1/3 cup chopped onion
1/3 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Instructions
Preheat oven to 425 degrees F (220 degrees C.)
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. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
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.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Quick Tip: Try it with turkey!
Thanks again to All Recipes for this home-style recipe.