Chicken Pot Pie

It occurred to me recently that I've gotten lazy about posting stuff to this blog (I missed the entire month of December), so one of my New Year's resolutions is to post more regularly. I've still been cooking a fair amount; I have three other recipes with photos ready to be posted. Two of those turned out well, the other not so much. I'm posting this chicken pot pie recipe that I made last night ahead of the older ones, because I'm excited about how good it was and it made me feel like posting.

This recipe comes from allrecipes.com, though I made some of my own tweaks to it. I was considering getting a chicken pot pie from a new place on H Street called Dangerously Delicious Pies, but decided to make my own. I still really want to try that place out. Their menu has a great selection of both sweet and savory pies.

The recipe is below. My changes are in italics. I added some extra vegetables and herbs to give it some more flavor. The pie turned out really well and it was easy to make. Enjoy.

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 cup sliced fresh mushrooms
1 cup frozen corn (I forgot to include this when I made it, but I would add it in future batches.)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, celery, corn and mushrooms. 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, celery seed, onion powder and garlic powder.

4. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

5. 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. (I mixed the chicken mixture and the sauce together in the pot, rather than in the pie plate. This worked very well and it seems like an easier process to me.)

(I would totally eat this by itself as a really thick soup. It was delicious.)

6. 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.

The Results