Mama Magee's Kitchen: Mamas Easy Chicken Pot Pie

Mama Magee's Chicken Pot Pie!

To make one pie to feed 4 people I like to start by bringing half a pot of water to a boil and adding in 2 boneless chicken breasts and letting that cook about 15-20 mins. When the chicken is done I remove it from the water and set it on my meat cutting board let that sit and cool down while I continue with the rest of the meal.

While the chicken was boiling I diced up 1 small onion and one celery stick and sautéed it in a teaspoon of butter with a pinch of salt and pepper till they were tender. Then transferred it to a large bowl.

Cut into bite sized pieces 1 cup and a half of potatoes.

(Keeping the skin on these baby potatoes is great because the skin has nutrients and it also has thin skin so it wont be tough to bite threw. Other potatoes with a thick skin you will probably have to peel first)

Then place the potatoes into the same water that you boiled the chicken in. Let them boil for about 5 mins then add in 1 and a half cups of frozen veggie mix into the pot with the potatoes. Let all that cook until the potatoes are tender. Should only take about another 5 minutes because the potatoes are small. Be careful not to let it over cook or the potatoes will turn into mush.

Now drain the water from the pot and place the vegetables into the same bowl that you have the celery and onions that you cooked earlier into.

To Make the Gravy.
You will need

2 Tbsp of butter
2 Tbsp of flour
1 cube of chicken bouillon
500 mls of water

In a Sauce pan on medium high heat melt the 2 tbsp of butter. Once its bubbling add in the 2 tbsp of flour and stir that with a wired whisk for about 2 mins. Then add in the cube of Bouillon and break it up with the whisk and stir it around till its combined. Then start adding the water 1/2 cup at a time. So pour in the first half and stir till the mixture thickens then another half cup until that thickens and again. Then your last half cup will take about a minute or two to thicken up. You can taste it for seasoning but remember the bouillon has lots of salt in it already so you wont need to add salt to the gravy but I like to add a pinch of black pepper. Then pour the gravy into the bowl with all the other ingredients.

Then cut the chicken into bite sized pieces and add that to the bowl.

Sprinkle in 1 Tsp of Celery salt and 2 tsp's of Onion powder. Give everything a good mix and then taste the mixture to see if it needs more seasonings and adjust it to your personal liking.

Once the mixture has cooled a bit its time to assemble your pie.

I like to really over fill it as you will see in the photo below. Don't worry it will be fine. Then take the other crust and flip it over and on top of the pie so now you have a crust on the top. Use the end of a fork to seal the edges. Then with a knife cut 3 or 4 slits on the top for the steam to escape while it bakes in the oven.