Updated

Source: Mickey’s Gourmet Cookbook (modified by Dawn DeMeo)

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 it does take a bit of time to put together. It’s absolutely worth it, though!

I’ve made some changes to the original post. 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.

Ingredients:
1 pound chicken tenderloins, or chicken breast cut into strips, uncooked
1 cup broccoli, tops only
1 large carrot, cubed
2 stalks celery, cubed
¼ cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups whole milk
1 cup parmesan cheese, grated
2 chicken bouillon cubes
Pastry for a single-crust pie
1 egg, beaten

Directions:
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 medium sized skillet, melt butter and add flour. Cook over medium heat for 5 minutes, stirring constantly, and add milk or half-and-half. Bring to a boil and simmer, stirring occasionally, until thickened (about 10 minutes). Dissolve chicken bouillon cubes in ¼ cup warm water and add 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. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes).

Serves 6.