This recipe is going to change the way you think about pot pies. The Best Chicken Pot Pie recipe has been designed with you in mind. Start cooking this recipe by picking out your chicken. Remember that chicken comes in a variety of ways such as, frozen, fresh and breaded. For this recipe, you should have either fresh or frozen chicken just because it works better that way. The other major part of this meal is the crust part. Some people like to make their own crust and others would rather purchase it from a local grocery.

Cooking your own crust is easier than you might think. Just keep in mind that this recipe calls for double crust, so you need twice as much as you would need regularly. Now, back to making your own crust because there are a variety of options you could partake in. Keep in mind that you are baking a pot pie and therefore the pie should not taste sweet. Try making your pie crust with the typical ingredients, which include flour, butter and salt. Following the perfect pie crust recipe will help ensure you get the perfect pot pie.

Start by taking your flour, butter and salt and placing it into a food processor. Cut up the butter into chunks so the mixture will come together a lot easier. The secret to this recipe is to add ice water a little bit at a time to the mixture. Try not to add to much water because it will end up ruining your crust. You will want to take the crust out of the food processor and set it on the counter. Work your dough until it is perfect enough to use for this Best Chicken Pot Pie Recipe. Get the whole family involved because this is a fun and simple recipe that everyone can participate in.

Chicken Pot Pie Recipe:

Ingredients:

3 lbs of Chicken

1 Can French Onion Soup

1 Large Carrot

1 Large Piece of Celery

Flour to Thicken Gravy

Water

1 Double Crust

Method:

Begin by washing your hands and anything you will be cooking with. It’s also wise to gather all of your ingredients before you begin the cooking process.

Start by preheating your oven to 400 degrees.

Simmer the whole chicken in water with the carrot and celery until done or for 1 1/2 to 2 hours.

Pick the meat off and cut into bite-size pieces.

Refrigerate the chicken and broth separately overnight and then the next day; remove the fat from the broth as well as the carrots and celery.

Add the onion soup and bring it to a boil.

Feel free to thicken the gravy with flour-water paste and then, strain the gravy to remove the onions.

Put chicken in bottom crust. Pour gravy on top.

Place the top crust and bake at 400 degrees for 30 minutes.

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