Chicken Pot Pie

I want you to stare at the picture and imagine this flaky creamy concoction sitting in front of you.

Drooling yet? You should be. If you're not than you are one of those lucky people that doesn't have to worry about intense food cravings. And I'm a hundred per sure (wise words from my Godson) those people don't exist. Now, on with the recipe....

I have finally found the perfect recipe for pot pie. I used to make the good ole Bisquick brand, but haven't used that stuff in years. I found this recipe on Allrecipes.com, and modified it to what I had on hand. It does take some time to make, but ohhhhh so worth it!

Best Ever Chicken Pot Pie

1 1/2 lbs chicken breast meat
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c milk
3 Tbl butter
1 onion, chopped
1 c celery, chopped
1/3 c all-purpose flour
2 c frozen chopped veggies ( I actually just used fresh chopped potatoes and carrots)
1 Tbl fresh parsley
1/2 tsp. dried Thyme

2 pastries for a 9 inch pie

In a large saucepan over medium heat, combine chicken meat, broth, salt and pepper. Bring mixture to boiling and reduce heat to simmer for 30 minutes. Remove chicken from broth and let cool. Pour broth into measuring cup. add enough milk to measure 2 1/2 cups. Cube chicken.

In the same pan, melt butter, and add onion and celery; sautee until tender, about 3 minutes. Add flour and stir until well blended, add broth mixture gradually, stir until sauce thickens. Add chicken, vegetables, parsley and thyme. Roll out one crust and form to the bottom of dish. Pour into a 1 1/2 quart deep casserole dish, and top with second crust. Make sure to crimp the edges so the filling doesn't spill out.

Bake at 4oo degrees for 30 minutes. Let cool for 10 minutes.

Linking to:
Tasty Tuesdays
Tempt My Tummy Tuesday