our favorite chicken pot pie

recipe adapted from Chicken Pot Pie IX; photo credit: allrecipes.com

Okay, so in the fall/winter, I'm a lover of almost every comfort food.  Chicken pot pie has to be one of the most comforting comfort foods on the market.

Last month I decided to go on an allrecipes search for a great chicken pot pie.  I found a recipe, read lots of reviews, merged them all into my own recipe, and made it for dinner last night.

It was delicious.

Instead of baking it in a traditional pie pan, I made mine in a 9x13.  This is mainly because I need to stack everything in my refrigerator, and my 9x13 has a lid.  Purely functional.

Chicken Pot Pie

2 1/2 c. chicken broth

1 lb. chicken breasts, cubed (uncooked)

1 bag mixed veggies

1 potato, peeled and diced

2/3 c. butter

1 medium onion, chopped

2/3 c. flour

1/2 t. salt

1/2 t. poultry seasoning

1 t. garlic powder

1/2 t. celery seed

1 1/3 c. milk

2 unbaked pie crusts (the flaky buttery ones would be best, but plain is fine too)

egg white (optional)

Preheat oven to 425 degrees.  Set out pie crusts to thaw. 

In a saucepan, combine chicken, veggies, and potato.  Add chicken broth to cover, and boil for 15 minutes.  Remove from heat, drain and reserve chicken broth, and set aside.  

Meanwhile, combine flour and spices in a small bowl.  In a saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour mixture.  Slowly stir in reserved chicken broth and milk.  Simmer over medium-low heat until thickened like gravy.  

Place the chicken mixture in the bottom of a greased 9x13 dish, and pour gravy mixture over the top.  Cover with pie crusts and tuck excess dough into the sides of the dish.  Brush crusts with egg white and make several small slits in the crusts to allow steam to escape.  

Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.