Serving Up a Favorite



Thank you for allowing me to take a week off for recovery. The surgery went well and the week of recovery allowed me to get back to normal. I have material for a blog post out of that experience but I will be saving it for a later date. Today I want to share with you one of my favorite recipes. As with all good recipes, I have modified it and made it my own. So here it is, Chicken Pot Pie.

This is the link to the original recipe.


1 pound skinless, boneless chickenbreast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk


2 (9 inch) unbaked pie crusts


1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.



Printed from 2/17/2014

This recipe can be cooked in a slow cooker or on the stove top. It makes about 4-6 servings for me. In other words, I have meals for about a week out of this one recipe. It also freezes well. I usually do not make it as a pie but rather bake it in a deep dish with drop biscuits on top. I have modified it to use beef and turkey instead of chicken, but I imagine the possibilities are endless with a recipe like this one. Just imagine what kinds of veggies you like that will go with chicken, pork, beef, turkey, or ham. Maybe you don’t want meat in it, then load it up with all sorts of good vegetables and let it cook.

My variations are as follows:

Use beef instead of chicken with green beans instead of peas.

Use turkey instead of chicken.

I have a friend who is gluten intolerant and instead of flour you could use corn starch to thicken the gravy. Watch out for the Chicken stock though. Read the ingredients as it may contain gluten. Then instead of pie crust or biscuits, enjoy a hearty chicken stew.

The recipe itself takes a bit of work, but the rewards are well worth it. Please let me know if you come up with any other variations. I love to experiment and as I said this recipe is a favorite.

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