Sometimes, there is nothing at all as comforting as making an old fashioned chicken pot pie with homemade crust recipe for your family, friends, and guests.
Recipe for Old Fashioned Chicken Pot Pie with Homemade Crust
What You Need
- 1 pound boneless chicken breasts
- 1/3 cup vegetable oil
- 1 teaspoon minced garlic
- ¼ teaspoon pepper
- ¼ teaspoon onion salt
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoons sage
- 2 Tablespoons butter or margarine
- 1/8 teaspoon salt
- 1/3 cup milk
- ½ cup finely chopped onion
- 1 cup sliced carrots
- ½ cup diced celery
- 1 cup frozen green peas
- 1 can cream of mushroom soup
- ½ teaspoon celery seed
- 1/8 teaspoon garlic powder
- 1 large can chicken broth
- Salt and pepper to taste
How to Make It
Add enough water to a large cooking pot to cover the boneless chicken breasts. On a high heat let the water come to a boil and then cook until done. Remove from heat and allow the meat to cool. Remove skin and discard. Cut the meat into 1 inch cubes. Set aside until needed.
Using a large skillet over a medium to high heat add the vegetable oil, minced garlic, ¼ teaspoon pepper and the onion salt. Saute the garlic for about 2 or 3 minutes and then add the chicken cubes. Cook until the mixture is well heated. Drain mixture by using a strainer and then set aside until needed.
Prepare a 9 x 9 inch baking dish by lightly coating it with cooking spray and then set aside until needed.
Preheat oven to 350 degrees Fahrenheit.
Using a large mixing bowl add the flour, baking powder, sage, butter or margarine, salt and milk. Mix to combine and then work with the dough to form a ball.
Sprinkle flour onto a clean dry surface and then place the dough on the prepared surface. Roll out to about a thickness of 1/8 inch.
Using the same large skillet you used for the chicken, add the finely chopped onions, sliced carrots, and diced celery. Add enough of the chicken broth to completely cover the vegetables, while reserving the remaining broth for future uses. Increase heat to bring to a boil. Reduce heat to the lowest setting and allow mixture to simmer for 10 to 15 minutes.
Using the same large mixing bowl used for preparing the crust add the green peas, cream of mushroom soup, celery seed and garlic powder. Mix to blend and then add the chicken. Gradually add more chicken broth to reach the desired consistency of gravy for chicken pot pie.
Using the prepared 9 x 9 inch baking pan pour this mixture into the bottom of the baking pan and then place the crust on top of the chicken. Brush the top with melted butter.
Place in the preheated oven for 30 to 35 minutes or until the filling is hot and bubbly and the crust is a nice golden brown. Remove from heat and allow cooling for at least 10 minutes before serving.
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