I love chicken pot pie, and this recipe, which I found on AllRecipes.com, is particular good. Maybe it’s the combination of the simple ingredients with the fresh chicken (don’t use precooked) that made it so good, or maybe it was the premade piecrusts that I chose (I used Pillsbury), but whatever it was, this chicken pot pie was hard to beat. It’s called “Chicken Pot Pie IX” and was submitted by Robbie Rice, who I would like to thank for providing me with the best chicken pot pie I’ve eaten in a long time.

Ingredients:

  • 1 pound skinless, boneless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 1 ¾ cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts (9-inch size)

Directions:

  • Preheat oven to 425ºF.
  • In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover. Boil for 15 minutes. Remove from the heat, drain, and set aside.
  • In the saucepan over medium heat, cook the onions in butter until soft and translucent.
  • Stir in the flour, salt, pepper, and celery seed.
  • Slowly stir in the chicken broth and milk. Simmer over medium-low heat until thick. Remove from the heat and set aside.
  • Place the chicken mixture onto the bottom piecrust.
  • Pour the hot liquid mixture over the chicken mixture.
  • Cover with the top piecrust, seal the edges, and cut away the 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 the pastry is golden brown and the filling is hot and bubbly. Cool for 10 minutes before serving. Delicious!