Chicken Pot Pie

This chicken pot pie recipe is a staple of the American household. My son often requests it for dinner. The hint of celery salt is a nice boost of flavor.

Ingredients

5 tablespoons butter
1 yellow onion chopped
2 celery stalks chopped
2 carrots chopped
Salt to taste

5 tablespoons flour
Black pepper to taste
1 teaspoon celery seed salt (optional)

1 cup milk
1 ½ cups chicken broth
1 teaspoon marsala cooking wine (optional)

2 cups cooked chicken chopped
1 cup peas
1 cup corn (optional)

Directions

Egg Wash

• Using a fork, mix together one egg with a splash of water.

Mirepoix

• Melt your butter in a large saucepan, and add your mirepoix (onion, carrots, celery). Sprinkle salt and saute until your onions become translucent. Cook about 3 minutes.

• Add your flour and whisk for a minute to give the flour a nutty taste. Season with black pepper and celery seed salt. Cook for 2 minutes more.

• Add milk and broth whisking until you have a smooth sauce. Bring to a simmer and continue to stir until the mixture thickens about 7 minutes.

• Stir in your chicken, peas, and corn. Adjust seasoning.

Pie Crust (See the Savory Pie Crust Recipe)

• Roll out one pie crust and place into a 9” pie pan. Pour your chicken mixture almost to the top.

• Roll out the second pie crust and place it on top of the pie. Crimp the edges together with your fingers or press with a fork to make a seal.

• Make a couple of slits and brush the crust with an egg wash (see above).

• Bake at 375˚for 45 minutes or until the crust is golden brown.