Suzy Homefaker: Home made Pot Pie with Love on Valentines Day

Did you know?

The first frozen pot pie was made in 1951. A pot pie used to be made in an actual pot lined with crust, but the crust was never actually eaten -- it was just meant to keep the filling from tasting like the iron pot.

Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. One of the earliest New World mentions of a recipe for chicken pot pie was in the cookbook American Cookery, published in 1796.

So warm and savory, a pot pie is the perfect cold weather comfort food, not to mention a great way to use up leftovers.

Let's begin...

Ingredients

1 lb. skinless, boneless chicken thighs cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 tsp. minced garlic
1/2 cup butter
1/2 cup chopped onion
1/2 cup flour

1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
2 (9 inch) unbaked pie crusts
1 beaten egg (for egg wash)

Directions

Preheat oven to 375 degrees F
In a large saucepan, combine chicken, carrots, peas, and celery. Add chicken broth and boil for 15 minutes.
Remove from heat, drain and set aside.
In another saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and garlic. Add to the chicken broth veggie mixture in first pan . Simmer over medium-low heat until thick.
Remove from heat and set aside.

Prepare pans with bottom pie crust and fill with chicken filling .
Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top or cut strips for a lattice type to to allow steam to escape.
Use any scraps for a rose, leaves and a heart. Brush the top with beaten egg for a glossy crust.You can add a little food color if you wish to color the leaves,rose and heart.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving.