I couldn't convince the hubby that mincemeat pie would be a nice savory addition to our Pi Day plans (darn!), so we decided to go with chicken pot pie. We made Chicken Pot Pie for last year's Pi Day Celebration as well. However, while that recipe was tasty, it was a little fussy and not quite *perfect*. So this year we decided to try another recipe.
Makes: Filling for one 9" pie or about twenty pocket pies
Ingredients
1 pound skinless, boneless chicken breasts
1 cup carrots
1 cup frozen green peas
1/2 cup celery
1/3 cup butter
1/3 cup onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cups low sodium chicken broth
2/3 cup milk
Directions
CUT chicken, carrots, celery and onion into small cubes
ADD chicken, carrots, peas, and celery to a medium saucepan
ADD water to cover
BOIL for 15 minutes
DRAIN
SET ASIDE
ADD onions and butter to saucepan
SAUTE until onions are translucent
STIR in flour, salt, pepper, and celery seed
SLOWLY stir in milk and chicken broth
SIMMER until thickened, STIRRING often
REMOVE from heat
MIX in chicken mixture until well distributed
USE per crust instructions
My Thoughts
1. I vastly prefer small chicken pot pies. I like a high crust to filling ratio and large pies cut into slices just don't hold up well. However, you can totally make this in a larger 9" pie pan. Just lay down your bottom crust, add the chicken mixture, pour the liquid over the top, add your top crust, and bake. Voila! A full sized pot pie.
2. This filling was tasty and much more "classic" than the one we made last year. This is a solid, dependable recipe that I'll use again. : )
3. We made this with the Perfectly Flaky Pie Crust, omitting the sugar from the crust to make it just right for a savory filling.
4. To see the molds we used and how they work, check out The Pocket Pie Mold Tutorial
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