9x13 Chicken Pot Pie
INGREDIENTS
  • Cooking Time: 90
  • Servings: 8
  • enough pie crust for 3 9-inch pies
  • 3 boneless skinless chicken breasts, cooked (I used grilled chicken) cut into small cubes
  • 2 large potatoes, cubed small, cooked
  • 2 carrots, sliced into 1/4 inch pieces, cooked
  • 5 Tablespoons butter
  • 5 Tablespoons flour
  • 1 tsp. onion powder
  • 1/2 teaspoon pepper
  • 1 Tablespoon parsley
  • 1/2 teaspoon poultry seasoning
  • 3 1/2 cups milk, or chicken stock
  • 1 Knorr stock cups
  • 3 tsp. instant bouillon (or maybe another one of the stock cups)
  • 3/4 lb. frozen peas
  • 2 eggs, beaten
  • celery seed or seasoning of your choice
DIRECTIONS
  1. Prepare your favorite pie crust (enough for 3 9-inch pies) and put it in the fridge to rest.
  2. Boil carrots and potatoes until softened, I did them in separate pots to make sure they were both done but not overcooked.
  3. Make the sauce, put 5 Tablespoons butter and 5 Tablespoons flour into a fairly large pot. Cook the two together until it is thoroughly combined and it starts to bubble. Remove from heat and add 1 tsp. onion powder, 1/2 teaspoon pepper, 1 Tablsp. parsley, 1/2 tsp. poultry seasoning and the 3 1/2 cups milk or chicken broth. Put pot on a medium high flame and add the stock cup and the 3 tsp. instant bouillon. Bring it to a boil and cook just until it starts to thicken. Remove from heat and add potatoes, carrots, chicken and the frozen peas. Allow to cool.
  4. Preheat oven to 350 degrees.
  5. Roll out two thirds of your crust into the shape of your 9 x 13 inch pan. Carefully place the crust into the pan allowing a little of the crust to be above the sides of the pan. Brush with beaten egg on the bottom and the sides. Add the filling and place the 1/3 portion of the dough shaped like your pan on top. Pinch the top and bottom of the pie crusts together. Brush the top of the crust and the edges with the egg. Sprinkle celery seed or seasoning of your choice over the top. Cut a few slits for steam to escape.
  6. Bake for about 90 minutes until nice and golden brown.
RECIPE BACKSTORY
I had some leftover grilled chicken breasts and needed a way to use them. I also had bought a new product that I wanted to try, those little tubs of Knorr stock. Hubby has always loved when I make pot pies so he was quite happy when I told him what I was going to make. He groaned after eating, because he had eaten too much, I guess that is a good sign, right? Seriously though he said it was really good.