Sunday, December 19, 2010

Weekend Comfort Food ~Chicken Pot Pie~

Cold weekend just scream for comfort food, so I made a chicken pot pie yesterday (without the pie crust). This is an easy recipe from . I added some chopped potatoes and thyme seasoning. Since the only pie crust recipe I will use makes enough crust for 3 pies, I didn't want to make crust. Instead, I made drop biscuits.

Note: I cooked the potatoes with the rest of the vegetables.

Before adding the biscuits.

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.

1 comment:

Kim said...

Wow your food looks scrumptious! Love that fabric volkswagon!