Chicken Pot Pie

A friend once told me that one night each winter his whole family gets together for Pie Night. Everyone brings a pie. Some bring dessert pies, others bring meat pies. Pies are so wonderful in the winter. Pies stay warm for a long time and warms the heart all night.

Pie Crust

This is the same pie crust recipe I have for Pumkin Pie. It’s flaky just the way I like it.

3 cups pastry flour
1 cup (2 sticks) butter, softened
pinch of salt
1/2 cup iced water

Mix flour, butter and salt, until mixture is in crumbs. Toss with iced water. Do not overmix. Divide pie crust dough into two. Roll out one part of the dough and lay in a pie pan. Roll out the second part of the dough and cut out holes to let the steam out.

Chicken Filling

1/3 cup organic butter
1/3 cup chopped organic onion
1 pound skinless, boneless chicken breast tenders, organic and free-range
1 cup sliced organic carrots, steamed
1 cup frozen organic green peas, steamed
1/2 cup sliced organic celery, steamed
1 3/4 cups chicken broth
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cook onions in butter over medium low heat until the onion is glassy. Add chicken and cook until browned.
  3. Stir flour into chicken broth and pour into the chicken mixture. Simmer until thick.
  4. Add carrots, celery and peas. Add salt and pepper to taste. Fold together until nice and creamy.
  5. Pour chicken mixture into pie crust. Cover with top crust.
  6. Bake for 30 to 35 minutes or until pie crust is golden brown. Cool slightly before serving.

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