My Chicken Pot Pie Recipe

"I have been making this recipe for a very long time and it is always gobbled up. Most pot pies call for broth and milk but I prefer using just milk that I add chicken bouillon powder to, it turns out so much creamier. This can easily be made gluten-free by using 2 gluten-free prepared pie crusts and using "sweet" white rice flour instead of all-purpose flour. The sweet rice flour works perfectly as it does not leave a grittiness like regular white rice flour. This pie does freeze well, just thaw the pie overnight in the refrigerator and let it sit at room temp for 20 minutes before cooking it. I like to use an egg wash on the top crust but this is not necessary."

Step by Step Method

Step 1

Melt the butter over medium-high heat in a Dutch oven or large nonstick pan.

Step 2

Add the celery, onion, garlic, mustard, thyme, sage, and rosemary and cook until the onion and celery have softened, about 5 minutes.

Step 3

Add the flour and stir until it starts to bubble and slightly brown, about 1 minute.

Step 4

Whisk together the milk and bouillon powder and pour into the pan. Keep stirring until the sauce has thickened to a gravy consistency.

Step 5

Taste and add salt and pepper to taste.

Step 6

Add the chicken, potatoes, peas, carrots, and corn; stir until everything is well coated.

Step 7

Preheat oven to 425 degrees Fahrenheit.

Step 8

Place one crust in a 9-inch deep-dish pie plate, pour the mixture into the pie plate, and add the top crust.

Step 9

Seal the edges of the crust and cut a few slits into the top crust to allow venting. (You can brush the pie with an egg wash if you like but it is not necessary.)

Step 10

Place in the oven on the middle rack and cook for 30 to 40 minutes, until the crust is golden brown. During the last 15 minutes of cooking, cover crust edges with strips of foil to avoid over-browning.