Chicken Pot Pie

I recently entered a Bake Off contest at my work.  Although my pie didn't win first place, third place was a fantastic accomplishment!  I got so many compliments that I had to share the recipe with the entire building.  It was the only savory pie in the whole competition of 13 delicious pies.

Enjoy the recipe!

Chicken Pot Pie

Prep time: 40 minutes

Cook time: 40 minutes

Servings: 8-12

Ingredients:

 

1 lb. boneless skinless chicken breasts, cubed

1 cup sliced carrots

1 ½ cup sliced celery

½ can (8 oz) sweet kernel corn

3 potatoes, peeled and cubed

3 ½ cup chicken stock

2/3 cup butter

1 ½ cup chopped yellow onion

2/3 cup all-purpose flour

1 tsp salt

1 tsp black pepper

½ tsp celery seed

1 tsp garlic powder

1 1/3 cup milk

1 egg white

2 9-inch unbaked pie crusts in pan

2 9-inch unbaked rolled pie crusts

Directions:

1.     Preheat oven to 375˚.

2.    In a stockpot, combine chicken, carrots, celery, corn and potatoes.  Add chicken stock to cover and boil on medium for 15 minutes. Remove from heat and drain stock into a separate container.

3.     In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed and garlic powder.  Slowly stir in chicken stock and milk, making sure no lumps form. Simmer gravy over medium-low heat until thick.

4.    Brush the egg white on the bottom pie crust in pan.  Bake for 5 min. to prevent soggy crust from filling.

5.    Place the chicken/veggie mixture in bottom pie crust. Pour gravy mixture over.  Cover with top pie crust, seal edges, and cut away excess dough.  Make + slits in the top to allow steam to escape.

6.    Bake for 40-45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.