The Best Chicken Pot Pie

The Best Chicken Pot Pie

chicken pot pie

Friends, today I’m going to share with you the best chicken pot pie recipe ever.  It has the perfect combination of homemade and store bought ingredients that make it both easy to make and super yummy.  My recipes are always a combination of several recipes that I’ve happened across.  This one is pretty much that-except for the surprise ingredient that makes everyone who eats it declare that it’s the best chicken pot pie they’ve ever had.  So what is the ingredient?  …..

Ingredients:

Cooked/Shredded Chicken Breast {I usually put several chicken breasts in my crockpot with chicken broth, onion powder, salt and pepper.  Cook overnight or all day.}

Peeled Chopped Carrots {I use 3 or 4 carrots}

Chopped Celery {2-3 Large Stems}

1/3 chopped Onion

1/3 Cup Butter {I use salted.}

1/3 Cup Flour

1/2 tsp Salt

1/4 tsp Pepper

1/4 tsp Celery Seed

1 3/4 Cups Chicken Broth

2/3 Cup Milk {I have also used 1/2 and 1/2}

2 Refrigerated Unbaked Pie Crusts

1 egg

10 Strips of Hickory Smoked Bacon-Cooked/Chopped{SURPRISE 🙂 }

 Instructions:

  1.  Preheat oven to 425 degrees
  2. In a saucepan, combine chicken (already cooked), carrots, and celery. Add water to cover and boil until carrots are soft. 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 bottom pie crust in pie pan.
  5. Place bacon in pie crust first and then pore the chicken mixture over it.149
  6. Cover with top crust, seal edges, and cut away excess dough.
  7. Make several small slits in the top to allow steam to escape.
  8. Scramble 1 egg in a bowl and brush over the top crust.
  9. Place foil around the edges to keep them from burning.  {I use the pampered chef pie crust cover.}
  10. Bake in preheated oven for 20 minutes, then, remove foil or cover.
  11. Bake for another 10-15 minutes.  The crust should be golden brown and the filling will be bubbly.
  12. Allow to cool for about 15 before eating.

Notes:

I almost always triple or quadruple the filling recipe and freeze what I don’t use.  It freezes really well and makes for a great quick meal when you need one. 

If we have company I use 4 pie crusts and double the filling and put it in a big casserole dish.  Just press the crust all around the dish. 

To make the personal chicken pot pies place the oven safe dish down on the crust and cut ¾ in around the perimeter for the bottom and top.

I sometimes use other frozen vegetables that I happen to have in my freezer.  I have tossed in corn, broccoli and peas-sometimes all in the same pie!

I don’t use potatoes in this recipe because I usually make mashed potatoes to go with it.  Mashed potatoes are my husbands favorite food, plus they go really well with the pot pie. 🙂

Linking up with:

Mamabzz for Inspire Me Wednesday

Gooseberry Patch for Recipe Roundup

Buns In My Oven for What’s Cookin’ Wednesday

Miz Helen’s Country Cottage for Full Plate Thursday