Home-made Chicken Pot Pie
While there are lots of frozen pot pies that one can easily find in the supermarket, nothing beats the joy of making one from scratch, in the comfort of the home kitchen, and on a cold night. Chicken pot pie is one of my favorite menu items whenever I go a diner or even a fast-food place. (Yes they serve chicken pot pie at KFC.) Tis’ the season to be preparing warm meals at home and what could be better than baking one in your own kitchen? Just the anticipation of the finished product coming out of your oven is enough to take your appetite several notches higher. Not to mention the additional warmth the oven brings to your home and the wonderful aroma that fills the air on a holiday night.
1 lb. skinless and boneless chicken breast, cut into cubes or thin strips
1 cup carrots, sliced into tiny cubes
1 cup frozen green peas
1/2 cup sliced celery
1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cup chicken broth
2/3 cup milk
Salt and pepper to taste
2 unbaked pie crusts
(You can either make one 9-inch pie or two 4 1/2 inch pies using the appropriate proportion of ingredients)
Pre-heat oven to 425 degrees F. Combine chicken, carrots, peas and celery in a saucepan, entirely covered with water. Boil for 15 minutes. Remove from heat, drain and set aside. In the same sauce pan, heat butter until dissolved. Add onions and cook until tender. Stir in flour. Add salt and pepper to taste. Add in chicken broth and milk. Reduce heat and simmer until the sauce thickens. Remove from heat and set aside. Place on unbaked pie crust on the bottom of an oven-safe ceramic pot. Add in chicken mixture. Pour the sauce over the chicken. Cover the mixture with the second crust and seal the edges. Using a small knife, make several slits through the top crust. Bake in oven for 35 minutes. Remove pie from oven to cool down before serving.