Chicken Pot Pie

It's my 2nd post in 2 days!

Who's excited?

I had already roasted a bunch of chicken breasts the other day (I used a couple of them with the Risotto last night), so I had several ready to go to cube and put into this dee-lish recipe. I really think the flavorful chicken had a lot to do with the richness of this particular pie. I LOVE this recipe and it is totally a comfort food for me. I told you I'm a stealer of food, so I found this on one of the blogs I follow, and Lynn had posted this there one day.

I made a bigger one to freeze and made a small one just for the 4 of us tonight.

I usually do what Lynn mentioned and plop the crust dough on top in heaps, but the kids were playing nicely outside after having a long morning of time-outs and threats of more to come, so I decided to roll out the dough and make it look fun.


See? Don't they look all brotherly and sisterly love-ish? :-)

This particular chicken pot pie turned out amazing and I have to say the crust was perfection - and trust me, I don't always say that. It was light and buttery and crisp. Loved it!




Little girl was hesitant to try it as you can see.....

But she is my PLAIN eater and prefers to have all her food separated. Ugh.
She warmed up though and gave me a thumbs up after her first bite - crust included of course.



Parents review: 2 thumbs way up! Can't wait to eat it again. I would make it more but it contains 3 gazillion calories. Don't look it up.
Kids review: Little Girl ate it and only dramatically gagged once (lovely). Baby Boy gobbled it up and kept asking for more.

Make it and tell me if you loved it too! If you enjoy this new blog - please sign up to become a follower. It's easy and I would love to see your little name on my page! Thanks for reading!

Chicken Pot Pie

1/2 cup butter
3/4 cup chopped onion
3/4 cup chopped celery
6 TBSP flour
3 cups chicken broth
1 1/2 tsp salt
1/2 tsp pepper
3 cups cooked, shredded or cubed chicken
2 cups cooked potatoes
1 cup cooked peas
1 cup cooked carrots

Saute onion and celery in butter until soft, add flour, seasoning, and broth. Cook until creamy and thick. Layer chicken in a 9x13" greased baking dish. Add veggies and potatoes. Pour sauce over and mix.

Crust
1 1/2 cups flour (add more if needed)
6 TBSP Crisco
4 TBSP softened butter
1/2 tsp salt
1/2 cup cold water (add more if needed)

Roll out dough and cut into strips to make a lattice pattern on top of casserole. Bake at 350 for 45 min or until crust is brown.

Lynn's shortcut tips...
-I cook the vegetables together (add the peas for the last 5 min), and I use whatever vegetables I have on hand. Potatoes, carrots, and peas are staples around here, but I usually throw in some edimame (soy beans) too since we like them.
-If I don't have Crisco for the crust, I just use more butter and change the amount of flour and/or water to get the consistency I want.
-I don't take the time to roll out the dough. Sometimes I just flatten parts of it in my hands and lay it over the top. Sometimes I grab balls of it and roll it in my hands to make a rope and then lay it on the top. I never take the time to weave the pieces together.