Grandmas Chicken Pot Pie Recipe
Creamy mixture of chicken, mushrooms, carrots, celery, peas, and onions topped with a flaky pastry
Photo courtesy of: eatingwdw.com
Ingredients
- 2 uncooked boneless, skinless chicken breasts, cubed
- 1 cup broccoli florets
- 1/2 cup carrots, peeled and cubed
- 1/2 cup celery, cubed
- 1/4 cup leeks, diced
- salt
- pepper
- 3 tablespoons butter
- 3 tablespoons flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 3 cups milk
- 1 cup Parmesan cheese, grated
- 2 chicken bouillon cubes
- 1 refrigerated pastry dough, for a single pie crust
- 1 egg, slightly beaten
Instructions
- In a large pot filled with water, place cubed chicken, broccoli, carrots, celery and leeks and boil on high 20 minutes until chicken is fully cooked and vegetables are slightly tender.
- Drain water and set aside.
- In a hot skillet, melt butter.
- Add flour (for gluten-free try Bob's Red Mill flour used by Disney) and cook for 5 minutes, making a roux.
- Pour in milk.
- Bring to a boil and simmer 10 minutes, stirring constantly. Mixture will thicken.
- While the sauce is simmering, dissolve the chicken bouillon cubes in 1/4 cup warm water.
- Add to sauce.
- Mix in grated Parmesan cheese and remove from heat.
- Add in the cooked chicken and vegetables.
- Mix well to coat.
- Salt and pepper to taste.
- Preheat oven to 400-degrees.
- Pour mixture into a deep-dish pie plate.
- Cover with the refrigerated pie crust, sealing edges.
- Brush the beaten egg over the top of the dough.
- Bake 45 minutes until crust is golden brown in color and filling is hot.
- Let cool slightly. Cut and serve.