The Best Pot Pie You Will Ever Eat Food

THE BEST POT PIE YOU WILL EVER EAT

The Best Pot Pie You Will Ever Eat image

This pot pie is one I make often in the fall and winter when we are looking for something warm and comforting for our tummies. We love it so much that I have to double the recipe every time I make it, because the first bite will have you asking for more! Creamy, wonderful blend of flavors, and comforting to the soul, this one is a favorite and crowd pleaser!

Provided by Annie The Granny

Categories Pot Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken breast halve, skinless, boneless, chopped
1 1/4 cups carrots, sliced
1 1/4 cups green peas, frozen
1/3 cup butter or 1/3 cup margarine
1/3 cup onion, chopped
1 teaspoon garlic, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Steps:

Preheat oven to 425.
In a saucepan, combine chicken, carrots,and peas. Add water to cover, bring to a boil, and boil for 15 minutes. Remove from heat, drain and set aside.
In a saucepan over medium heat, cook onions in butter until soft and translucent. Add in garlic and stir. Cook for 1 minute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the top. Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top of the pie to allow steam to escape.
Bake for 30-35 minutes, or until pastry is golden brown on top and the filling is bubbly.
Cool for 10 minutes before serving.

BEEF POT PIE - THE BEST!

Beef Pot Pie - the Best! image

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

Provided by BlondieItaliana

Categories Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 stalks celery, diced
2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
1 small onion, diced
2 chicken bouillon cubes
1 tablespoon minced garlic (I use refrigerated jar)
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
1 pillsbury ready-made pie crust (2 pie shells per package)
olive oil
butter
1 (10 1/2 ounce) can campbell's beef gravy
Pam cooking spray

Steps:

Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
Spray deep pie dish (I use quiche' dish) with Pam.
Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8

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