Tuesday, October 14, 2008


I was lucky enough to pilfer some leftover turkey from mom's 28-pound bird this weekend. Tonight, LB and I will be dining contentedly on this lighter chicken pot pie, an old favourite from FOOD magazine. It's easy, delicious and not too heavy after a weekend where three big dinners were involved...

Lighter Chicken Potpie

1 comment:

La Belette Rouge said...

This may be the longest comment I have ever left. I hate chicken pot pie---but, I LOVE this recipe. It is not light, healthy or at all good for you.

1 lg. can chicken broth
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cubed potato
1 cup frozen green 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
¼ teaspoon garlic powder
1/2 tsp poultry seasoning
1 3/4 cups cream of chicken soup
1 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, garlic powder, and poultry seasoning. Slowly stir in cream of chicken soup and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom piecrust. 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.
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.

Hope you like it!:-)