Chicken Pot Pie - a Denser Version |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe, shared with me by my sister-in-law, makes a thick pot pie that cuts clean. Although it takes some time to prepare, my family really likes this pie. (For one reason, it has no peas :-) Ingredients:
4 chicken breasts |
1 onion, cut into wedges |
1 stalk celery, cut into fourths |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
1 bay leaf |
1/3 cup butter or 1/3 cup margarine |
1/2 cup flour |
1 1/2 teaspoons half-and-half |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup chopped celery |
1 cup chopped onion |
1 cup chopped carrot |
1 cup chopped potato |
1 box pillsbury pie crust |
Directions:
1. Preheat oven to 400.
2. Cover chicken breasts with water; add onion, celery, and spices through bay leaf in recipe. Bring to a boil. Simmer until chicken is done.
3. Drain chicken, reserving 1 1/2 cups of the broth for later use in the recipe.
4. When cool, cut chicken into bite-sized pieces.
5. Saute chopped celery, onion, carrot, and potato in butter until crisp tender.
6. Add flour, stirring constantly. Cook 1 minute.
7. Gradually add reserved broth and half and half; stir until thick and bubbly.
8. Stir in salt, pepper, and chicken. If this mixture seems really dry (sometimes larger chicken breasts will do this), you can add more broth. But don't add too much or your dense pie will turn runny.
9. Spoon pot pie mixture into pie crust. Top with other crust, cutting slits for the pie to vent.
10. Bake at 400 for 30 minutes. (Cover edge of pie with foil for first 15 minutes of baking.).
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