This is some goddamned good chicken pot pie.  The flavor is very green, and also makes a bitching chicken with sauce over rice (if your not in a pie serving mood) or a motherfucking delicious thing to serve over toast or biscuits or mashed potatoes.  The whole house is a fan of this. I fuck with the ingredients (white meat chicken does work better than dark, but you can use both for cheaperness and it’s still tasty. Also, LeSuer canned early peas is what it calls for and they are the best, but they’re also expensive so I rarely use them.  Instead I use about a cup of frozen peas. Also, this calls for boiling chicken, throwing out the boil water and then adding commercial broth later on. Which is wasteful and silly but something most of america does as a timesaver.  You can boil down the water and make your own tasty broth if you know how to because that’ll save you money, which I do and you too are welcome to do. If you can’t, commercial broth will turn out beautiful though.)

Chicken Pot Pie

  • 3 boneless skinless chicken breasts (boiled and then shredded)
  • Deep dish pie crust or biscuits cut in half (we prefer making drop biscuit dough and plonking on top as a pie crust)
  • 6 Tbs butter
  • 3 Tbs chopped onion
  • 3 Tbs chopped celery
  • 6 Tbs flour
  • 3 cups shredded boiled chicken
  • 1 can early peas
  • 1/3 cup milk
  • 1 cup broth
  • steamed chopped carrots (optional; we’ve never used them but they’re in the original recipe.)
Melt butter saute vegetables (not peas) till softened. Add flour and stir off heat. Add liquid and whisk till smooth. Cook over med. heat until thickened. Add chicken, peas, and salt and pepper, and mix together. Pour into pie crust or top with halved biscuits. Cover edges of pie crust and add slits to top. Bake at 425 for 35 minutes.