Feb 10, 2010
Chicken Pot Pie
My name is Beth Simms and I am addicted to
Chicken Pot Pie.
There I said it... the truth shall set me free!
Every time the question is asked, "What would your last meal be on earth?" My answer is always the same... "Dennis Treado's Chicken Pot Pie!" It seriously is my favorite meal. I've offically named myself ... A Chicken Pot Pie Connoisseur. I'm very leery to order pot pie out at a restaurant because so many people think they can cook pot pie. I disagree... It's seriously an art and most people don't even have a clue! I don't know why people feel the need to put every vegetable under the sun in their pot pie...come on... it doesn't need potatoes or corn... just the basics of carrots, peas and celery. The crust is another thing...every recipe you look at recommends a thick, biscuit like crust...again.. why?? I mean, no one loves Biscuits more then me...but there no need with pot pie... just stick to the basics. Sometimes less is more!
So... in honor of Valentines and it being the month of Love... I thought I would spread the Love of Pot Pie!
Treado's Chicken Pot Pie
Cook time: 30-40 minutes
3-4 Boneless Chicken Breast
Better than Bouillon Chicken Base (get next to Chicken Bouillon Cubes at Grocery Store)
4-6 Stalks of Celery
1 1/2 Sticks of Butter
1 Cup Milk (or Heavy Cream) (you might need less or more...you just have to judge it)
5 T. Flour
1 Can Lesueur Peas
1 Can Chopped Carrots
2 Rolls Pillsbury Pie Crust
Salt and Pepper to taste
Cut celery into chunks
Place in pot and cover with water
Boil with 2 T - 1/2 stick of butter until it has cooked down to very little water left and tender (about 15-20 minutes)
Cut raw chicken into chunks
Cook in frying pan with Better than Bouillon Chicken Base (around 2 T or more if you like)
Salt and Pepper your Chicken to Taste
Once Cooked, place aside until later
Place Pie Crust on Baking Sheets and Spread butter on Top (We use squirt butter)
Cut into Strips or Pieces and Cook according to the directions on the box
To Make White Sauce:
Melt Stick of Butter in Bottom of Pan
Add about 5 T. flour and stir constantly over medium heat. (Watch out it will burn if you don't keep whisking)
Add Milk (or heavy cream...the cream is sooo good!) in small amounts and continually stir until you have a desired amount of sauce is made. Probably need about a quart of sauce. (Make sure you are constantly whisking so the sauce won't clump up or burn...it will get thick after a few minutes...if its too thick...just add more milk)
Add Salt and Pepper to Taste.
Add chicken, celery with small amount of juice, can of Drained Lesueur Peas and can of Drained Sliced Carrots to White Sauce
Simmer for a few minutes
Place on Plate
Put Crust on Top
Bless Your Meal
Email me and tell me how much you Love Me for Sharing with you My Favorite Meal!