I love September. Granted, it’s a little warmer here in North Carolina than it used to be in New England, but it’s still that time of year when the apples start calling out, the air starts to cool down and comfort foods start coming back to the weekly meal plans. If you’re thinking about some hearty, warm and comforting dishes for this week’s menu, look no further than this little indulgence right here – homemade Chicken Pot Pie.
Do you remember those little pot pies in the freezer? I remember eating them when we were growing up. Dad used to take a fork and put indents in the frozen crust with the tines in the shape of everyone’s first initial so that we knew which one was the flavor we chose. Then, when they came out of the oven, we could each take the one with our first initial on it and we knew we had the one we’d asked for. With five of us at home, it had to have been the easiest way to do it.
Now, the days of frozen pot pies are done and over in our house. If we’re having pot pie, I make it from scratch. This recipe is fantastic. It gives you a pot pie that’s creamy, packed with flavor and a whole lot healthier than that freezer version. I make my own crust when I make this, but I know that a lot of people find it too time consuming. If you aren’t into the whole homemade crust thing, no biggie. Store-bought crust works, too. If you’ve always wanted to make your own crust but don’t know how, don’t despair – I’ve got a never-fail crust recipe coming soon. I’ll link it up here when it goes live.
- ⅓ cup butter
- ⅓ cup diced onion
- ⅓ cup sliced celery
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1¾ cups chicken broth
- ½ cup milk
- 1 bay leaf
- 3 cups cooked chicken, diced
- 1 cup fresh or frozen peas
- 1 cup diced carrots
- Pastry crust
- Preheat the oven to 425.
- Melt the butter over medium-high heat and then cook the onion and celery until they start to get soft.
- Whisk in the flour until it’s all dissolved.
- Cook it, whisking constantly until the flour starts to turn golden in color.
- Add the broth, salt and pepper, whisking constantly to dissolve the flour and butter mixture.
- Pour in the milk and add the bay leaf, continuing to whisk.
- Bring the mixture to a boil over medium-high heat, boiling for one minute.
- Stir in the chicken and remaining vegetables.
- Remove the bay leaf, then pour the mixture into a baking dish and top it with the pie crust.
- Poke holes or cut slits in the crust for the steam to escape.
- Bake for 35 minutes, or until the crust is golden brown.