This is one of my all time favorite comfort meals. Cold outside? Chicken pot pit. Kids are sick? Chicken pot pie. Basically, this dinner solves all life’s problems.
Chicken Pot Pie
- 1 lb chicken breasts
- 5 slices bacon diced
- 1 medium onion chopped
- 1/3 cup butter
- 2/3 cups milk
- 1 3/4 cup chicken stock
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp celery seed
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 pie crust unbaked
- 1 egg whisked
Preheat the oven to 375 degrees.
Place chicken on a baking sheet, sprinkle with salt and pepper and bake for 22 minutes, or until cooked through. Set aside to cool and then dice.
In a saucepan, add the carrots and peas. Add water to cover and bring to a boil. Boil for 10-15 minutes or until carrots are cooked through. Drain and set aside.
In the same saucepan, over medium heat, cook the bacon. Drain on a paper towel reserving the grease in the pan, and set aside.
In the bacon grease, add the chopped onion and saute until soft, about 8 minutes.
Add the butter to the onions and let melt. Whisk in the flower until smooth and a dark caramel color. Slowly add the milk and the chicken stock into the mixture. Season with the salt and pepper and add the celery seed. Stir until thickened.
In a pie dish, add the chicken, peas and carrots and bacon. Top with the thickened milk and stock mixture. Mix to combine.
Top with the pie crust and brush with egg wash. Slice the top with a knife to allow for venting. Put in the oven and bake for 35-40 minutes or until golden and bubbly.