(Alisha) So this was seriously the BEST chicken pot pie I've had. It had like 4,000 reviews and they all gave it 5 stars. The only thing I did different was I didn't have celery, but I added potatoes (which was really good) and when I boiled gthe veggis, I boiled them in chicken broth and then used that for the gravy (hoping it would take on the veggi flavors) It was so good! I also found a flaky pie crust that I really liked and was very easy.
Preheat oven to 425 degrees F (220 degrees C.)
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.
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.
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.
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.
Butter flaky pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
This only make one crust so if you want a bottom and a top you need to double it. Also, I only refrigerated it for about an hour and it turned out just fine!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pan (387g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 457 (58%)|
|Amt Per Serving||% DV|
|Total Fat 50.8g||68 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 10g|
|Cholesterol 228mg||70 %|
|Sodium 455.3mg||16 %|
|Potassium 718.7mg||19 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 16.2g|
|Protein 59.8g||85 %|
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Calories per serving: 784
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