National Great American Pot Pie Day was created by Marie Callender's pot pie and frozen food company in 2002. In case you don't know what a pot pie is or have never tried one, it is usually baked in a deep dish lined with pastry dough on the bottom and sides, and the top can either be a flaky crust or mashed potatoes.
The pot pie filling varies according to individual likes, and sometimes depending on what's in the kitchen. Pies are filled with a choice of meat, poultry, or seafood. Vegetables are also an important ingredient in pot pies. You can use a combination of peas, carrots, potatoes, and green beans, or add all of them so you can fill up your pie and your guests.
Easy chicken pot pie recipe
Some pot pies are not baked with a bottom crust, which makes them more like a baked casserole instead of a classic pot pie. The only thing that matters when baking your pie is that you do add whatever you and your guests enjoy most. Here is a recipe for an easy chicken pot pie for you to try when feeling adventurous. Of course, you can always buy one ready-made, they sell them in the frozen food section at supermarkets and specialty stores.
To begin making your pie you will need to combine, in a saucepan, one pound of chicken breast, cubed -- you can either use a rotisserie chicken you picked up at the market, or use the leftovers from a chicken you made during the week, it's entirely up to you.
Then add a cup of carrots -- they can be fresh or frozen -- one cup of peas, and one-half cup of diced celery. Add enough water to cover the vegetables, and boil for fifteen minutes. Once the veggies are done, remove from the stove and drain out the water.
Using a different saucepan, you will need to melt one-third cup of butter, then add one-third cup of chopped onions.
Cook in butter until onions are soft. Next, stir in one-third cup of all-purpose flour, one-half teaspoon of salt, one-quarter teaspoon of black pepper, and then add one-quarter teaspoon of celery seed.
Then, using a whisk, slowly stir in one and three-quarter cups of chicken broth, and a two-thirds cup of milk. Then, over medium to low heat simmer until thick.
Using a 9-inch pie crust, transfer the chicken mixture from your pan into the pie crust. Then, carefully pour the hot liquid mixture onto the chicken and cover it with another 9-inch unbaked pie crust. It is important to seal the edges, using either your fingers to press down on the crust or a fork. Make sure you cut away any excess dough and then cut small slits at the top of the pie. Bake the pie for about half an hour at 425 degrees.
Serve and enjoy!
