Seems like I haven’t made this in quite a while! My husband was so impressed with it. I thought for sure I’d made it for him before, I guess I hadn’t. It’s my favorite chicken pot pie recipe, but itdoes take a bit of time to put together. It’s absolutely worth it, though!
I’ve made some changes to the original recipe from Mickey’s Gourmet Cookbook. Aside from adding photos, I changed a couple of measurements to make it easier. The amounts are actually the same, you just no longer need to dirty measuring cups for the chicken, carrots and celery. I also prefer this with a single crust, rather than the double crust originally called for.
- 1 pound chicken tenderloins, or chicken breast cut into strips, uncooked
- 1 cup broccoli, tops only
- 1 large carrot, sliced
- 2 stalks celery, diced
- 1/4 cup leeks, halved lengthwise and sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups whole milk, warmed
- 1 cup parmesan cheese, grated
- 2 chicken bouillon cubes dissolved in 1/4 hot water
- Pastry for a single-crust pie
- 1 egg, slightly beaten (optional)
- Preheat oven to 400°F.
- In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.
- In a large skillet, melt butter over medium heat and add flour. Cook for 5 minutes, or until golden with a nutty aroma, whisking constantly. Slowly add warmed milk. Bring to a boil and simmer, stirring occasionally, until thickened (about 10 minutes).
- Add dissolved chicken bouillon cubes to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well.
- Pour mixture into a deep-dish pie plate and cover with pie dough. Press edges down over sides of pie plate. Slit crust to vent and brush top with beaten egg if desired.
- Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes).
If you use an oven-proof skillet, you can skip the part about putting it in a deep dish pie plate. Leave everything in the skillet, top with the pie crust, and continue to bake as directed. One less dish to wash!
The egg just adds a bit of color and shine to the finished crust. It's not necessary, so feel free to omit it if you have an egg allergy...or if you just don't feel like using it. A bit of milk can also be brushed on the unbaked crust to help with browning. It's your call.