Chicken Pot Pie with Mixed Vegetables

Serves 6 in about 1 hour. Celery goes in first, and milk finishes the pot.

Ingredients

• ½ cup butter
• 1 small yellow onion diced
• ½ cup celery diced
• 1 small potato cut into small cubes
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon celery seed
• 1 sprig fresh rosemary (leaves removed and minced)
• 1 ½ teaspoons poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon chicken bouillon paste or powder, or 1 bouillon cube
• ⅓ cup all-purpose flour
• 1 ½ cups chicken broth
• 1 cup milk
• 2 ½ cooked boneless skinless chicken breasts diced (or any cooked chicken)
• 8 ounces frozen mixed vegetables
• 1 or 2 refrigerated pie crusts (use 2 for a bottom and top crust)
• 1 egg
• 1 tablespoon milk

Method

1. Dice the onion and celery. Cut the potato into small cubes and dice or shred the cooked chicken.
2. If using refrigerated pie crusts, remove them from the refrigerator as the package says so they are easier to unroll.
3. Warm the pan and melt the butter in a large skillet over a medium flame. Stir in the onion, celery, and cubed potato. Simmer for about 5 to 7 minutes, while stirring now and then, until the onion and celery have softened and the potato has started to become tender.
4. Stir in the salt, black pepper, celery seed, rosemary, poultry seasoning, garlic powder, and bouillon. Mix well to combine.
5. Scatter the flour over the vegetables and stir until well incorporated. Simmer for about 1 instant, while stirring often.
6. Slowly stir in the milk and cook over a gentle medium heat until the mixture begins to thicken. Then gradually stir in the chicken broth.
7. Heat the mixture to a gentle simmer over a gentle medium heat. Cook, while stirring often, until the sauce has thickened and the potato is tender.
8. Mix in the cooked chicken and frozen mixed vegetables. Simmer for another 2 to 3 minutes, while stirring now and then.
9. Taste the filling and adjust the seasoning with additional salt, pepper, bouillon, or garlic powder, if needed.
10. The filling should be thick and creamy but still easy to spoon. If it is too thick, stir in a small amount of chicken broth or milk.
11. Lift out the skillet from the heat and let the filling cool for about 10 to 15 minutes while you prepare the crust.
12. Heat the oven to 375°F.
13. If using a bottom crust, place one pie crust into a deep 9-inch pie plate. Gently fit the crust into the bottom and up the sides without stretching it.
14. If using homemade pie dough, roll the dough into a circle large enough to fit the pie plate.
15. Spoon the chicken pot pie filling into the prepared pie plate.
16. Set the second pie crust over the filling.
17. If using a double crust, trim any excess dough as needed, then seal and crimp the top and bottom crusts together.
18. If using only a top crust, place it over the filling and gently press the dough against the rim of the pie plate to secure it.
19. Use a sharp knife to cut several small slits in the top crust to allow steam to escape.
20. In a small bowl, whisk together the egg and 1 tablespoon milk.
21. Lightly brush a thin layer of egg wash over the top crust.
22. Cook for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
23. If the crust begins to brown too quickly, loosely cover the top with aluminum foil and continue baking.
24. Leave it to the chicken pot pie rest for 15 to 20 minutes before serving. This gives the filling time to thicken and set slightly.

More chicken ideas are in the chicken collection.