HEARTY CHICKEN POT PIE (SALLYE)

HEARTY CHICKEN POT PIE (SALLYE) image

This is a recipe I have been making for years, and it just keeps getting tastier and tastier. Moist and bursting with rich flavors. A great one dish meal for those cool evenings. It may be the tastiest and best chicken pot pie ever; you be the judge.

Provided by sallye bates @grandedame

Categories Chicken

Number Of Ingredients 15

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Ingredients

1 large or 2 medium boneless skinless chicken breasts sauteed in just enough water to cover**
1 - ribs celery
1/2 medium white onion
1 medium russet potatoes
1 package(s) frozen mixed vegetables (12-16 oz size)
1 teaspoon(s) sea salt
1 teaspoon(s) garlic powder
1 to 2 teaspoon(s) ground black pepper
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 large can evaporated milk
1 to 2 teaspoon(s) poultry seasoning
1 to 2 - easy pie dough https://www.justapinch.com/recipes/dessert/pie/easy-pie-dough.html?r=14
1/4 cup(s) good white wine (optional)
1 cup(s) chicken broth or water

Steps:

NOTE: To make this dish, I use a 9" square x 3" deep Corningware casserole dish. It is the perfect size to make one large pie.
ALTERNATES: ** You can substitute rotisserie chicken with skin and bones removed and cut into bite size pieces ***NOTE: You can substitute store bought pie crusts found in dairy case; buy two packages (4 shells). This recipe is generous enough to make two pies if you are using prepackaged pie shells.
Prepare pie dough according to directions (recipe link below) or use thawed store bought crusts found in dairy case. Place one crust into 9" x 9" baking dish and gently press crust on the bottom and up the sides of dish and set aside Set other crust aside for placing on top of pie
Saute chicken for about 5 minutes on each side in 1/2 cup water or broth and 1/4 cup wine. Remove chicken from water to cutting board, and cut into bite size pieces. Set aside. NOTE: TO SPEED UP THE PROCESS, YOU CAN DICE PARTIALLY FROZEN CHICKEN BEFORE COOKING
Preheat oven to 375º
Clean and cut celery ribs into 1-2" lengths Peel and quarter onion Place celery and onion in food processor and pulse until diced. Cut potatoes into bite size cubes and place in microwave safe bowl. Add onions and celery to potatoes. Put 2 tablespoons water in bowl, cover with paper towel or paper plate and microwave for 5 minutes
Place both soups, broth or water, milk, poultry seasoning. in heavy saucepan and cook over medium heat until a smooth texture. Stir with wooden spoon while cooking to avoid sticking. Add potato, onion & celery mixture, salt, pepper, garlic powder and mixed vegetables to soup; stir together until well mixed.
Add diced chicken to the soup mixture and stir with wooden spoon until well blended.
Pour soup mixture over pie crust and level out. Gently place the other crust over the mixture, stretching it to completely cover the mixture. Pinch to other pie crust and crimp the edges around the dish top. Cut 4 slits into crust to allow steam to escape.
Place in preheated oven and bake for 35-45 minutes until mixture is bubbly and crust is a golden brown. Remove from oven and let set for 5-10 minutes until mixture is thickened.
Here is pie crust recipe https://www.justapinch.com/recipes/dessert/dessert-pie/mothers-magic-pie-crust-sallye.html