1 lb chicken, cubed and cooked  •  1 C carrots, sliced 
1 C green peas, frozen  •  1/2 C celery, sliced  •  1/3 C butter
1/3 C onion, chopped  •  4 cloves garlic, minced  •  1/3 C flour
1/2 tsp salt  •  1/4 tsp pepper  •  1/4 tsp celery seed  •  2/3 C milk
1 T poultry seasoning  •  1 3/4 C chicken broth, homemade
1-pie crust recipe below

Yet another fall favorite, who doesn’t love chicken pot pie! Golden flaky crust, tender chicken, hearty vegetables and the aroma is oh so tempting. You won’t be able to wait to sink your fork into this dish. Recently I hosted a mini cooking party at my house and this chicken pot pie was one of the delicious entrees we made. It’s amazing how the rich flavors of garden vegetables and chicken, when combined, are so comforting … maybe it’s the creamy buttery flavor! Just as the nights begin to cool off this fall, allow this entree to warm your insides and satisfy your hunger. I know I said this is a fall favorite and it is, yet pot pies are great for any time of the year so don’t let me steer you from it during another season. This dish is freezer friendly, so when you are going to make one, make several and freeze this meal for another cool night, you never know when you just may not have time to make a healthy homemade meal.

Preheat oven to 425 degrees F.

Directions: In a saucepan over medium  heat, cook the onions and garlic in butter until translucent. Add the carrots, peas, and celery. Stir in flour, Slowly stir in the chicken broth and milk, make sure it has been warmed first so that the flour won’t lump in your sauce. Simmer over medium heat until thick. Add seasonings. Remove from heat and stir in the cubed chicken. Place chicken mixture in the bottom pie crust. Cover with the top crust; you can either fully cover the crust and add slits in crust to vent or you can do a variation of the cookie cutter decorative crust. Coat with an egg wash (1 beaten egg and a splash of milk) and bake at 425 degrees F for 30-35 minutes or until crust is golden and center is bubbly. Allow pie to cool for about 10 minutes before serving. Enjoy!
Recipe supplied by HH for the Stocked Freezer cooking group

Serves 6

Pie Crust
4 C flour  •  1 tsp baking powder  •  2 tsp salt  •  1 2/3 C butter
1/2 C water  •  1 egg, beaten  •  1 T vinegar, distilled white

Directions: In a large bowl, mix together flour, baking powder and salt. Cut in butter until mixture resembles course meal. In a small bowl, mix together water, egg and vinegar. Pour into flour mixture and stir until dough begins to stick together and form a ball. Do not over mix, that will cause the dough to be tough and loose it’s flakiness. Divide dough into 4 portions and wrap tightly. Whatever dough you have leftover you can use within 3 days or freeze for later use. When ready to use, make sure dough is still cold when rolling out on a floured surface. Use milk to seal pie crust edges together. Don’t forget to brush pie crust top with egg wash before baking. Pie can be frozen for later use, cover tightly.
Recipe supplied by HH for the Stocked Freezer cooking group

notes: Why not use your favorite mini cookie cutters to cut out the pie dough and assemble or decorate the top crust? We had so much fun being creative with our crusts and making our pies look even more inviting.

Buy now: Williams Sonoma Fall Piecrust Cutters

Photo edited by Super Retro and Instagram
… Happy Baking and a Happy Birthday to my grandma and cousins T and S, Love ya!