Tuesday, April 6, 2010

Chicken Pot Pie

 I'll warn you right now, the way I did it (below) was pretty labor intensive, but well worth it.  I'm in a very "from scratch" mode right now.  Feel free to use frozen pie crust to make your job a little easier.


  • 3 chicken breasts, skinless
  • 2 cups chicken broth (see below)
  •  1 potato
  • 1 yellow onion
  • 3 stalks celery
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups frozen mixed vegetables
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder


  1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. Save the broth.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  6. Add chicken broth and bring to a boil. After it has become thick, add the potato.
  7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  8. Pour mixture into a 9x13 pan and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven. 
  9. Brush both sides of the pie shell with egg whites or butter.
  10. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening, chilled
  • 1/2 cup cube butter, chilled
  •  1/4 cup plus 3 tablespoons ice water


  1. Mix the flour and salt together in a medium size bowl.  Cut in the cold shortening & butter until the mixture resembles coarse crumbs (since the shortening and butter are chilled, you'll have to mix for a few minutes).  Drizzle the ice water ice water over the mixture until the dough comes together in a ball - add more water a few drops at at a time if needed..
  2. Gently gather dough particles together into a ball.  Put it between two pieces of wax paper to make it easier to roll out.  At this point you can either divide the dough into two balls and use one crust on bottom and one on top, or leave it as is for one thick crust on top.
 Done this way, the filling doesn't have much juice or moisture.  I've also done this with a can of cream of chicken soup + 1 can milk in lieu of the chicken broth and flour. 
These are the two recipes I used as a basis for this one:

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