Thursday, September 13, 2012

Homemade Chicken Pot Pie

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."  ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story


       Honestly, after posting blogs via iPhone, I am so happy to finally be back using a computer! Everything's so big and I don't have to pinch the screen and stuff! Ahhh....

     Ok, so now that y'all know you won't have to read my typos anymore, I figured today would be a good day for an old favorite recipe. Nothing quite welcomes cooler weather and changing leaves than a perfect, flaky, warm homemade chicken pot pie! This is such an easy, hearty dinner and it combines most of the crucial food groups. My finicky kids even like it! 

Chicken Pot Pie IX

Chicken Pot Pie IX Recipe
By Robbie Rice
Prep Time:
20 Min
Cook Time:
50 Min 
Ready In:
1 Hr 10 Min


  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 412 | Total Fat: 23.9g | Cholesterol: 55mg
       I'm rather excited to start cooking these again. It always fills the house with such a warm and cozy smell. If you happen to try this recipe, please comment and let me know how it turned out! Pics would be good too!

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~XoXo Jess



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