An Amazing Chicken Pot Pie

Six months ago, I have never eaten Chicken Pot Pie. Can you believe that?

I just thought it must be gross, why even try it?

Then costco changed my mind lol!

As browse the yummy meats and prepared foods, they had a chicken pot pie sample.

It smelled amazing! I tasted it...after sending my mom back to fight for a sample.

It was so delicious. My wonderful mother bought one and we had it the next night for dinner. I don't think there were leftovers.

So after Thanksgiving I decided to make my own with leftover turkey. It was delicious, but not quite as good.

Tonight all of that changed. I made the most amazing chicken pot pie that I absolutely loved. 

I got the recipe off www.allrecipes.com, but I managed to make numerous changes that made it my own. You wouldn't think that pot pie would have so many variations but it does! Lots! This is mine and believe me...before its even popped in the oven, your mouth will be watering and your husband will make a couple appearances in the kitchen :)

Chicken Pot Pie

1 pound cubed chicken breasts, diced

1 c. sliced carrots

1 c. frozen peas

1/2 c-1 c. of potato, diced

1/2 c. sliced celery

1/2 c. butter

1/3 c. chopped onion

1/3 c. +2 T. flour

3/4 t. salt

1/2 t. pepper

1/2 t. celery seed

1/2 t. garlic powder

1/2 t. poultry seasoning

2 c. chicken stock

1 cup milk

 1 pie crust

Preheat oven to 425*

In a saucepan, combine carrots, peas, potatoes and celery. Add water to cover, and boil for 15 minutes.

Remove from heat, drain, and pour into the bottom of pie or casserole dish.

Cook chicken over medium heat until cooked all the way through. 

Stir into veggie mixture in the casserole dish.

In a saucepan, over medium heat, cook onions in butter until soft and translucent.

Stir in the flour, salt, pepper, celery seed, poultry seasoning, and garlic powder.

Slowly stir in the chicken broth and milk. 

Simmer over medium low heat until thick. 

Remove from heat and pour over chicken/veggie mixture. 

Cover with crust, cut small slits in top of crust and bake for 30-35 minutes.

When you take it out of the oven, allow it to sit for 10 minutes before serving.

*You can make this with two pie crusts, if you do, just put a crust in the bottom of your dish and bake for 6 minutes, then remove from the oven and you can add the chicken and veggies, and continue on the recipe. I have double the sauce in the recipe, but it in turn has made it a deep dish pie or a deeper casserole dish. But use what your able to, and adjust the amounts if needed, or make it as I instructed and feel free to reserve some of the veggie, chicken and sauce to make as chicken and dumpling (and serve with biscuits instead of crust). Just multiple options. :)

I made my own pie crust.

Butter Flaky Pie Crust

1 1/4 c. flour

1/4. t. salt

1/2 c. flour, chilled and diced

1/4 c. ice water

In a large bowl, combine flour and salt.

Cut in the butter until the mixture resembles course crumbs.

Stir in the ice water, one tablespoon at a time, until it forms a ball. Wrap in plastic and chill for 4 hours to overnight.

*I did have to use a little more than 1/4 cup of water...just make sure to add water a little at a time.