Friday, August 31, 2012 Mrs. M's Chicken Pot Pie

I've take  little liberties but I'll put up the original recipe with the disclaimer she gave me:
"Chicken pot pie recipe below! I don't care how many times you take out the carrots and celery, I'm still adding them."

1 Rotisserie Chicken, Meat Pulled Off & Shredded
1 Cup Carrots*, Diced
1/2 Cup Celery, Diced
4oz Mushrooms, Diced
1/3 Cup Butter
1/3 Cup Onion, Diced
1/3 Cup Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1 3/4 Cups Chicken Broth
2/3 Cup Milk*
2 (9 inch) Unbaked Pie Crusts, Thawed

*I substituted Sweet Potato & Heavy Cream for these ingredients.


Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine Carrots and Celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook Onions and Mushrooms in Butter until soft and translucent. Stir in Flour, Salt, & Pepper. Slowly stir in Chicken Broth and Milk. Simmer over medium-low heat until thick. Remove from heat. Add Carrots, Celery, and Chicken. Stir until coated. (I saut√©ed the Celery and Sweet Potato in with the Onions.)

Place bottom pie crust in glass baking dish. Pour hot mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. (Mine never looks as good as Mrs. M's.)

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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