I made this on a whim just needing something different to do with chicken and it turned out wonderful. I did make double the sauce and used most of it. I also used an egg white wash and baked the bottom pie crust for about 5 minutes (on the advice of other users). I will be making this in the near future.
This is one of the best chicken pot pie recipes I have had/made. I was surprised to find that it did not call for potatoes as would be in a traditional chicken pot pie. Because of this, I added 3 small red potatoes cut into small cubes and put them in the pan with the carrots celery and chicken. This gave them plenty of time to soften during the boil. I don’t have celery seed on hand so I substituted celery salt. My only other adjustment was homemade pie crust versus the store-bought. Simply delicious!
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1/3 cup melted margarine
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken, cooked and chopped
- 2 pie crusts ( either store-bought or your own recipe)
- Preheat oven to 400°F. Saute onion, celery, carrots, and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into a shallow 2-quart casserole dish and top with pie shells.
- Bake 30-40 minutes or until crust is golden and flaky