Chicken Pot Pie
Ready In: 35 mins
Serves: 6-8
Ingredients
- 1 lb skinless boneless chicken breast half, cubed
- 1 cup sliced carrot
- 1 cup green peas, frozen
- 1⁄2 cup celery, sliced
- 1⁄3 cup butter
- 1⁄3 cup onion, chopped
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon celery seed
- 1 3⁄4 cups chicken broth
- 2⁄3 cup milk
- 2 unbaked pie crusts, 9-inch
Directions
- Preheat oven to 425°F.
- In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil fo 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions 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. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
- Cover with top crust, seal edges, and cut away excess dough, Make several small slits in the top to allow steam to escape.
- Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 10 minutes before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off