This might just be one of the best things I've ever made. It's comfort food at its best. The hubs was silent for about 5 minutes when he was eating it. Then, he looked at me, and said, "This is amazing."
The only un-amazing thing about this is that when you reheat the leftovers the next day for lunch, it's a little dry. I was really excited for it the next day but it was really dry. Adding a little extra chicken broth helped a lot though.
I also got a little inspired by Pinterest and made a braided pie crust for the edge. It adds a nice little touch, especially if you are serving it to guests. If you have any leftover turkey from Thanksgiving, you could sub that for the chicken
Chicken Pot Pie
Source: adapted from Allrecipes
1 pound skinless, boneless chicken breast-cubed (I used a small rotisserie chicken)
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, diced
1 russet potato, diced
chicken bouillon cube
2/3 cup butter
1/2 cup onion, diced
2/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
garlic salt, to taste
3 cups chicken broth
1 1/3 cups milk
2 (9 inch) unbaked pie crusts (I used the refrigerated ones)
Preheat oven to 425º. In a saucepan, combine chicken, carrots, peas, celery, and potato. Add water to cover and chicken bouillon cube (or extra chicken stock). Boil for 20 minutes. Remove from heat, drain, and set aside.
In a saucepan over medium heat, melt butter and cook onions in it until soft and translucent. Stir in flour, salt, pepper, celery seed, and garlic salt. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
If using the roll our refrigerated pie crusts, place one in a greased pan. Make an egg wash with the egg and a little water and brush over bottom crust. Bake for 5 minutes. Then, or if using an unbaked pie crust, place the chicken mixture in the bottom. Pour hot liquid mixture over. Make sure the liquid has mixed with the chicken mixture or else it will be slightly dry. Cover with top crust, seal edges, and cut away excess dough. You can use this dough for a braided pie crust. Brush top with egg wash. Make several small slits in the top to allow steam to escape.
Bake in a preheated oven for 30-35 minutes, or until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving. Enjoy!