Chicken Pot Pie

There is nothing quite like chicken pot pie to soothe the soul and warm the heart.  It's a classic comfort food that never fails to put a smile on my face.  This recipe is a little time-consuming but easy enough for beginners.  It is sure to become a family favorite.  Enjoy!

Chicken Pot Pie
Serves 6 - 8


1 whole chicken
1 celery stalk
1 yellow onion
4 potatoes
4 carrots
Frozen peas
3/4 c. butter
1/3 c. all purpose flour
1 1/2 c. milk
1 c. self rising flour

Place chicken in a large stock pot with celery stalk, onion (quartered) and seasoning (I used season salt and pepper).  Fill with water & boil for 1 hour 15 minutes.  Remove chicken and set aside to cool.  Strain broth and save. 

Cut potatoes & carrots and steam until soft.  Prepare peas according to package directions.

Preheat oven to 400 degrees F.

For Filling:
In a medium sauce pan, melt 1/2 c. butter.  Stir in 1/3 c. all purpose flour, salt and pepper.  Gradually stir in 16 oz. of the saved chicken broth and 1/2 c. milk.  Cook and stir until bubbly and thick.  Shred chicken.  Add chicken and vegetables to greased 9x13 baking dish.  Pour sauce over the top. 

For Topping:
In a medium bowl, mix 1 c. self rising flour, 1 c. milk and 1/4 c. melted butter.  Pour over the top of the chicken mixture. 

Bake at 400 degrees F for 40-45 minutes rotating half way through.