Not very much going on around here! The boys are feeling better, thank goodness, and we are staying busy with preschool, the gym, and seeing friends.
Last week I was meal planning and looking for a good new recipe. I went to my trusted the-girl-who-ate-everything.com food blog and found this Chicken Pot Pie recipe. I made it for dinner Monday night and it was out of this world good. I've made CPP before but this one hit it out of the park. It was SO good and amazing.
I used frozen veggies so it was pretty easy to make. Matt enjoyed it as well. Of course Ryan wouldn't eat it but that's nothing new right! Boy doesn't know what he's missing. The rest of us loved it. Matt had three helpings!
It was amazing and I highly recommend it. Definitely going in the dinner rotation!
Chicken Pot Pie
1 pound skinless, boneless chicken breast - cubed
1 (16oz) bag frozen carrots and peas
1/2 cup sliced celery
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
32 oz carton chicken broth for boiling (reserve 1 3/4 cups chicken broth for sauce)
2/3 cup milk
2 (9inch) unbaked pie crust
To keep the pie crust from getting soggy I back just the bottom of the crust before filling the pie. Bake for 5-6 minutes at 425 degrees.
Preheat oven to 425 degrees.
In a pot, combine the raw chicken, carrots, peas, and celery. Add the carton of chicken broth and cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.
Place the chicken filling in bottom crust. Cover with top crust, seal edge, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.