Chicken Pot Pie is one of the ULTIMATE comfort foods! I also love to give it to the kiddos because they are getting so many veggies & they either don't know or don't care! Now, it is a little involved & I recommend that you follow the recipes timing, but it is definitely worth it!!! I changed the original recipe to fit my taste..so that is what I am giving you!
5-6 chicken tenders (3 breasts)
32 oz chicken broth
1 yellow onion (I cheat & buy chopped onion in the freezer section!)
3 celery stalks
2 Tbsp olive oil
4 Tbsp all-purpose flour
1 package peas & carrots mixture
1/4 tsp garlic powder
salt & pepper to taste
1 frozen deep dish pie crust bottom**
1 pie crust top (in the dairy case)**
**This makes enough to make 2 pies...so you could use 2 of each pie crusts
1. Place chicken in a pot of cold water just to cover chicken. Add salt, pepper, & garlic powder. Bring to a boil, turn off heat, & cover. Let cool in the pot.
2. Preheat oven to 350 degrees.
3. Peel & cut potatoes into bite size pieces & boil until almost fork tender. Drain & set aside.
4. Wash & cut celery into bite size pieces. Cut onions into bite size pieces (or just use the frozen stuff(: ).
5. In a large heavy skillet, saute onion, celery, & olive oil over medium heat for about 5-8 minutes. Add peas & carrots & cook for about 5 minutes. Add flour to veggie mixture & cook for about 30 seconds.
6. Add chicken broth & bring to a boil. After it has become thick, add the potatoes.
7. Remove chicken from the pot & cut into bite size pieces. Add chicken to veggie mixture. Add salt & pepper to taste.
8. Pour mixture into the pie crust bottom. Cover with the pie crust top. Trim the shell down & crimp the edges so that the juices don't spill into your oven. I also put it on a cookie sheet...just in case.
9. Bake at 350 degrees fro 45 minutes or until pie crust is cooked & golden brown.