I’ve had a fierce craving for chicken pot pie. Earlier this fall, my husband and I sneaked away to enjoy a weekend in Bayfield. We enjoyed a quiet lunch at a funky, slow-food deli called The Fat Radish while we were there. The chicken pot pie recipe they used was the best I’d ever had; with each bite, I’d ramble on about the flavor, the texture, the consistency. So flippin’ good.
That night, I dreamed of chicken pot pie. We went back to The Fat Radish the next day, so I could indulge again, but alas… the quaint deli had a constantly rotating menu. There I stood heartbroken and S-O-L.
Since then, I’ve been on a mission to find the perfect chicken pot pie recipe. I’ve been ordering it at restaurants and experimenting at home, but nothing seemed quite right… until now.
Ingredients:
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
