I made this for some in-laws over the weekend. Yum. Seriously. YUM.

Ingredients

• 1 Lb. chicken, cubed
• 2 potatoes, cubed
• 1 c. sliced carrots
• 1 c. frozen green peas
• 1-2 bouillon cubes
• 1/3 c. butter
• 2-3 cloves garlic, minced
• 1/3 c. chopped onion
• 1/2 c. sliced celery
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. celery seed
• 1 3/4 c. chicken broth
• 2/3 c. milk
• 1 c. corn (canned), drained
• 2 egg whites, beaten
• 2 (9 inch) Pillsbury unbaked pie crusts

Preparation

In a 10" dutch oven, combine chicken, potatoes, carrots, and peas. Cover with water, add bouillon cube(s) and boil for 15 minutes using a full spread of coals.  Remove from heat, drain and set aside.

In the same dutch oven, still over a full spread of coals,  heat garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add corn and the other veggies (potatoes, carrots, etc..) and chicken to the sauce and stir to coat all the veggies in sauce. Remove from heat and set aside.

Clean out your dutch oven and place one of the pie crusts in the bottom and lightly brush with egg whites. Bake at 375° for about 5 minutes.  I used 1 ring on the bottom and 1 ring + a couple of coals on top.   Remove from heat and pour in the sauce/veggie mix.  It will come clear to the top of your crust.  Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.  Serves 6-8.

I was just thinking this site needs a chicken pot pie recipe and BAM!  You post it.

Can't wait to try this one.

We had this on Saturday night.  You're very right.  YUM!

We used a homemade pie crust and it turned out great.  My only complaint was that the roux/sauce could have used some more spice of some sort.  I think I'm going to try to modify Alton Brown's chicken pot pie filling to fit this recipe, though I'm going to have to add potatoes.  I'd miss them too much.  Chicken pot pie NEEDS potatoes, IMO.

I'll try to remember the pie crust recipe when I get home...

Oh, Wait!  I have it posted in desserts...

Crust
Ingredients:

• 2 2/3 cups all-purpose flour
• 1/2 cup unsalted butter, cut into small cubes
• 1/3 cup shortening or lard, chilled and cut into small cubes
• 2 Tbsp cold milk
• 1 egg, beaten
• 2 tsp vinegar
• 1/2 tsp salt

Add flour and salt to a large mixing bowl.  Stir to combine. Cut the butter and shortening (or lard, if desired) until it looks like large, coarse crumbs.  In a separate bowl, combine milk, beaten egg, and cider vinegar until well-mixed.  Gradually add wet ingredients into the flour mixture until the dough forms a ball.  Flatten the dough into a disc, wrap it in plastic, and refrigerate for at least an hour.