Growing up, this was never one of my favorites. Could have been the fact that I was somewhat of chubby little sugar lover and the thought of a "vegetable pie" just didn't do it for me. Now that I am older and have a more "refined" palette, I can definitely appreciate the rich creamy GOODNESS that this dish offers.


I recreated this dish using (almost) the exact recipe as The Moptop Maven who used a modified version of the recipe she found on AllRecipes.


Ingredients:

1/2 pound skinless, boneless chicken breast halves - cubed *(I used 1 breast and 1 thigh piece. I'm not really a fan of thighs. They're kinda fatty. To avoid trashing the thigh...)
1/2 cup sliced carrots *(I used 2 carrots)
1/2 cup frozen green peas
1/4 cup sliced celery *(I used 2 stalks)
1/2 cup potatoes *(I used 1 large potato)
4 tablespoons and 2 teaspoons butter
4 tablespoons and 2 teaspoons chopped onion *(I used 1/2 large onion)
4 tablespoons and 2 teaspoons all-purpose flour
1/4 teaspoon salt *(I'd never measure out an amount this small. I interpret all 1/8 and 1/4 teaspoons as a "dash" and a "pinch". Also known as- guesstimate!!!)
1/8 teaspoon black pepper
1/8 teaspoon celery seed 
1/8 poultry seasoning
1/8 teaspoon garlic powder
1/8 teaspoon garlic salt 
1 can of chicken stock {for boiling the chicken and veggies}
1/2 cup chicken broth {for making the gravy}*(I mistakenly used the WHOLE can. My gravy never really thickened because of this. It was still a bit watery when I added it to the pie.)
2/3 cup milk
2 (9 inch) deep dish unbaked pie crust [one for the bottom, one for the top]



Directions:

  1. Preheat oven to 425 degrees F (220 degrees C.) 
  2. In a saucepan, combine chicken, carrots, peas, potatoes, and celery. Add one can of chicken stock to cover, add salt, pepper, garlic powder and garlic salt to taste. 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, poultry seasoning, garlic powder, garlic salt, 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.

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