What is the one dish that always makes you think of Home! A Comfort Food that you can always go back too and know that every single time it will taste amazing and bring you and your family closer. That is what Homemade Chicken Pot Pie is for me. That perfect comfort food.
With all the hustle and bustle in our lives running from work, to the stores even the daily home chores of laundry and cleaning. It is nice to have that one meal that will makes you sit and enjoy. Your home even smells amazing when you make Chicken Pot Pie. I serve this year round and while it is especially good in the dead of winter with a loaf Sourdough bread or with Cheddar and Chive Scones. Anytime is the right time 🙂
While this recipe looks complicated it really is anything but hard. I can almost guarantee your family will ask for this over and over again. This is also the one dish I use to take to friends when they have had surgery or any illness because it also freezes very well. Enjoy!!
- 6 boneless chicken breasts cut into 1 inches pieces
- 1 medium onion chopped
- 2 tablespoons butter melted
- 1 stalk celery, chopped
- 1 ½ cups frozen mixed vegetables
- 1 cup sliced mushrooms (optional)
- 1 cup peeled chopped potato
- 1-cup chicken broth
- ½ cup dry white wine (also can use apple juice as a substitute)
- ½ tsp. dried parsley
- ¼ tsp. pepper
- 1 bay leaf
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 (10¾ ounce) an of cream of mushroom soup, undiluted
- 1 cup (4 oz) shredded cheddar cheese
- ¼ cup sour cream
- Pie Pastry
- 1 egg yolk lightly beaten
- 1 tablespoon milk
- Cook chicken and onion in butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.
- Stir in celery and the next 8 ingredients. Bring to a boil, cover and reduce
- Simmer 15 minutes or until vegetables are tender. Discard the bay leaf.
- Combine cornstarch and 2 tablespoons of water, stirring until smooth.
- Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream.
- Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish.
- Spoon chicken mixture into the dish. Place remaining pastry over chicken
- mixture, trim, seal and crimp edges.
- Cut slits into top of pastry. Combine egg yolk and 1 tbsp. milk; brush over pastry.
- Bake at 400 degrees for 35 minutes or until golden. (If your pastry is browning too fast cover with foil.)
- ~ Enjoy!!
I love this recipe and I hope you do too 🙂 Here are a few more you may like 🙂