How to Cook Chicken Pot Pie
Serves: 4-6
Ingredients needed to make chicken pot pie:
For the crust:
- 1 cup all purpose flour
- 1/3 cup milk
- 2 tbsp butter, divided
- 2 tsp baking powder
- 1/8 tsp salt
- ½ tsp ground sage
For the chicken:
- 1 lb boneless chicken breasts, skinned and diced
- 1 tsp garlic, minced
- ¼ tsp freshly ground black pepper
- ¼ tsp onion salt
- 1/3 cup vegetable oil
For the filling:
- 1 can (14 oz) chicken broth
- 1 can (10 oz) cream of mushroom soup, condensed
- 1 cup carrots, sliced
- ½ cup celery, sliced
- ½ cup onions, chopped
- 1 cup frozen green peas
- ½ tsp celery seed
- 1/8 tsp garlic powder
- Salt and freshly ground black pepper to taste
Cooking instructions for chicken pot pie:
- Warm up your oven to 350 degrees F.
- To cook the chicken, heat oil in a skillet and saute the garlic until fragrant.
- Throw in the chunks of chicken, followed by a dash of the black pepper as well as onion salt and saute them over moderately high heat until they are properly cooked.
- Pour it into a strainer and set aside.
- Meanwhile, add the baking powder, salt, sage and a generous splodge of butter to the flour and stir well to mix.
- Pour the milk over the mixture and knead the mixture into a soft dough.
- Shape it into a ball and roll it out into a flat circle, a little wider than the baking dish which will be used to make the pie.
- Throw in the onions, celery and carrots into the same skillet and empty the can of chicken broth over them.
- Heat the mixture until it starts boiling, then reduce it to a simmer and continue to do so for the next 10-15 minutes.
- Pour the mixture into a pre-greased baking dish and stir in the cooked chicken, followed by rest of the ingredients.
- Place the rolled out dough on top and press the edges around the sides of the baking dish to seal.
- Brush the surface of the crust with some of the melted butter and bake in the oven for half an hour or until the crust turns golden and the filling starts bubbling.
- Allow to cool for 10 minutes and serve.
Image Credit: Wikimedia Commons
