Happy Hump-Day! Today I’m going to share with you, a wonderful all time autumn favorite.
This recipe has been 5 years in the making… I have been trying and trying to prefect it. It’s one of EverSoLightly’s favorite dishes, so it was a big deal for me to be able to make it anytime. A few years ago (3! yikes!) I went over to his parent’s house and his mom (Urbanterra) gave me a lesson in how to make her pot pie. Obviously, this recipe isn’t exactly hers… It’s now mine 🙂 I made some changes, because no matter what I did it never turned out exactly the same (according to EverSoLightly.)
My adaptation of her classic recipe was a HUGE hit. He had more than one helping and it was super easy to make! So I figured, why not share it with others! Without further ado, here is my recipe!
Katie’s Yummy chicken Pot-Pie
2 Medium or large carrots – chopped to your liking (I prefer NOT to peel them, but thats up to you.)
2 stalks of celery – chopped to your liking.
3 Green onions – chopped.
A pinch (or 1/2 a teaspoon) of Thyme
2 Medium or larger potatoes – again, chopped to your liking. (I don’t peel these either.)
2 boneless skinless chicken breasts, cooked. (about 2 cups once chopped up.) You could also take the route I used…Buy a rotisserie chicken from the grocery store… This is a great idea if you’re making 2 pies, or if you’re going to have chicken for dinner later in the week.
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour
2 cups chicken broth
1/2 a teaspoon salt
1/2 teaspoon pepper
1 box pie crust (or, if you dare, homemade.)
Once they’ve been cooked, strain them & set them aside.
In that same pot, melt your butter.
Once it’s melted, add your flour & stir until mixed.
Now add in your chicken stock, Thyme, salt & pepper, (I added my celery now too) boil for 2 minutes.
Now your sauce should be…well a sauce 🙂 Now you’ll want to mix all the ingredients into the sauce. Stir well.
I hope you enjoy this recipe as much as we have! It’s perfect on a rainy autumn day. 🙂