Chicken Pot Pie

This chicken pot pie recipe is great. I’ve previously posted it, but I finally got around to taking some good pictures.

Another thing I like is that this is one way we really, really stretch a dollar. I buy a whole chicken (on sale, of course). Buying a whole chicken is the cheapest per pound (versus buying legs, etc.). I roast it, and the first two days husband eats the legs and thighs, his favorite part. Then I chop off most of the rest of the meat and make chicken pot pie. But wait…we’re still not done. I throw the scraps, including all the bone (yep, the whole chicken) in a Ziploc in the freezer. I use the chicken scraps (and leftover vegetable scraps) to make chicken stock. (You know the post I did 2 days ago! You can find it here.). Yep, two great meals plus free broth out of one chicken.

Yes, it uses a store-bought crust. Because, honestly, it bakes so well with the filling, I”m not sure a homemade one could be better.

After pre-heating the oven, combine the chicken (after you’ve picked it off the bone, of course, assuming you’re using leftovers) and vegetables in a large pot of water. Boil it for 15 minutes. Remove from the heat, drain, and set aside.

Making the sauce is the only “intensive” part. But it’s worth it. In saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. (Roux process, but you’re not going to go as thick as you would with some other recipes.). Slowly stir in chicken broth and milk, making sure all ingredients are smoothly combined. Simmer over medium-low heat until thick. Remove from heat & set aside.