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Chicken Pot Pie II

SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: LynnInHK

"This is a very hearty and flavorful pot pie!!"
RECIPE RATING:
The reviewer gave this recipe 187 stars. This recipe average a 4.7 star rating.
Read Reviews (156)

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 pounds skinless, boneless chicken breast meat
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups milk
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 cup chopped celery
  • 1/3 cup all-purpose flour
  • 2 cups frozen mixed vegetables, thawed
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 (9 inch) pastry for a 9 inch single crust pie
  • 1 egg, lightly beaten

DIRECTIONS

  1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by GINAH1
This was one of the most delicious recipes for Chicken Pot Pie-worth the work. I served this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2003 by ESKMom
I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2003 by MBDUNLAP
Excellent - one of the best around. Instead of milk - I used whipping cream (made it much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by cookiequeen
10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2003 by STRAWBERRYFIELDS
This was my first real attempt at cooking a meal for my parents and brother (my mom is a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2006 by LZJOYCE
This is what a real pot pie should taste like. I subbed cut up rotisserie chicken, puff pastry... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2006 by Meryl
The pie turned out really well. To avoid having the filling turn out watery (as I've read... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2003 by CINBH
Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by PRINCESSFREK
Tastes good but isn't the BEST I've had. My daughters wouldn't touch it with a 10 foot pole. ... MORE