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Chicken Pot Pie

BY FAR THE BEST CHICKEN POT PIE

Whip up my chicken pot pie on a chilly night. It will warm the house and fill your stomach. This meal is hearty and a perfect way to get some vegetables in. Serve with a fresh salad and enjoy!
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Prep Time 15 minutes
Course Main Course
Cuisine American
Servings 8 slices

Ingredients
  

  • 4 carrots chopped
  • 2 medium gold potatoes chopped
  • 2 stalks celery chopped
  • 1/2 sweet onion chopped
  • 1/3 cp yellow corn frozen
  • 1/3 cp salted butter
  • 1/3 cp all-purpose flour
  • 1/4 tsp celery seed
  • 1/4 tsp minced garlic
  • salt and pepper to taste
  • 1-2 cps shredded chicken cooked
  • 1 3/4 cp chicken broth
  • 2/3 cp milk
  • 1 premade pie crust

Instructions
 

  • Preheat your oven to 425 F.
    Butter your pie dish and set aside.
    Take the premade pie crust out of the fridge and let sit at room temperature until ready to use.
    Start by cutting up your potatoes and carrots. Put in a large pot and cover with water. Over high heat, bring them to a boil. Once boiling, turn the heat down slightly and let boil for about 8 minutes. Drain.
    In the same pot, add the butter, celery and onion- cook until fragrant, about 5-7 minutes. Turn the heat down to medium-low. Add in the potatoes, carrots, corn and cooked chicken.
    Add the flour and seasonings. Stir until the veggies are coated. Pour in the chicken broth and milk. Stir until everything is mixed well. Bring to a gentle simmer and let simmer until thickened- about 5 minutes.
    Take your pie crust and roll it out just so its slightly bigger than how it came.
    Remove the pie filling from the stove.
    In your buttered pie dish, pour in the pie filling. Take your pie crust and lay over the top of the dish. Run a knife around the sides of the dish so the crust is not hanging over. Using your fingers, take the edges of the crust and tuck them under. Do this all the way around. Once you've done that, take a fork and score the edges of the pie, all the way around.
    Take your knife and put 4 1-inch slices in the center of the pie. This allows it to release steam and prevent the crust from getting soggy.
    Cut 6 strips of foil and cover the edges of the pie. This will prevent the edges from burning.
    Lastly, place your chicken pot pie in the oven. Take a baking sheet and place it underneath the pie on the rack below. This will catch any drippings that come from the pie.
    After 20 minutes, remove the foil from the pie. Continue cooking for about another 10-15 minutes. Until the crust is golden brown and the filling is bubbling through the center slits.
    Let cool for about 15-20 minutes before serving.
    Slice up and enjoy!
Keyword Chicken Pot Pie