Chicken Pot Pie

The other day I tried my hand at making homemade chicken pot pie for the first time. I'm not really sure why I had never made it before, but I'm glad I've learned how. :-)

The recipe I used is from the Fannie Farmer Cookbook, which is seriously the best cookbook. Ever. Seriously. I will probably write a whole post just on how much I love this cookbook.

Here's the recipe:

Chicken Pie (serves 6)
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth
1 cup heavy cream (I had half and half, so I used that)
1/2 tsp. pepper
salt to taste
4 cups cooked chicken cut into chuncks
12 small white onions (I had regular onions, so I just used 1)
1/4 cup peas, cooked
1/4 cup carrots, cooked
1/4 cup celery, cooked (I HATE celery, so I left this out)
Pastry shell (I made my own, but store bought is fine)
I also added about a 1/2 cup of cooked potatoes

Preheat the oven to 425 degrees. Melt the butter in a saucepan, stir in the flour and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth. Put the chicken pieces in a deep pie plate or casserole, cover with sauce, and stir in the onion, peas, carrots, and celery. Place the piecrust over the casserole, leaving enough overhang so the edges can be crimped. Cut vents in the crust to allow steam to escape. Bake for 25 to 30 minutes, or until the crust is nicely browned.

I wanted a bottom crust, so I lined the dishes with pastry, cooked it partially, then continued. Also, I just mixed the chicken and veggies together first, then poured the sauce on top of it all. Here are some pictures. These are single serving size dishes.


It turned out pretty well. I'm making it again for supper on Sunday.
I hope you all have a great week!