Traditional Culinary - The Potpie Recipe

A pot pie is a type of meat pie with a top pie crust[1] consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust.

In the United States, both beef pot pie and chicken pot pie are the most popular types of pot pies and can vary significantly in terms of both preparation and ingredients. Cc

Extra Recipe

Ingredients
▢ 1 pound boneless skinless chicken breasts
▢ 1/3 cup butter
▢ 1/2 cup celery , sliced
▢ 1/3 cup onion , chopped
▢ 1/3 cup all-purpose flour
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon freshly ground black pepper
▢ 1/4 teaspoon celery seed
▢ 1/2 teaspoon garlic powder
▢ 1 teaspoon Better than bouillon base, chicken , or more to taste (or substitute 1 bouillon cube)
▢ 1 cup milk
▢ 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn)
▢ 2 9 inch unbaked pie crusts

Instructions

Preheat oven to 425 degrees F.

Season chicken with salt and pepper.
Add the chicken to a large saucepan and cover it with water. 
Bring to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through. Remove the chicken to a plate, reserve about 1 3/4 cups of the water in a measuring cup, and discard the rest. 
Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed.
Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
Chop the chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bullion or garlic powder if needed.
Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
Bake for 30- 35 minutes, or until pastry is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with tinfoil. 
Cool for at least 15-20 minutes before serving to allow it to set up.

 

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