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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/2 teaspoon garlic powder
1 stick butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1 teaspoon garlic powder
2 1/2 cups chicken broth
1 cup milk
2 (9 inch) unbaked pie crusts
Directions:
Directions:
Preheat oven to 375º

In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside

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 broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Brush the bottom pie crust with egg whites, and set aside. Mix chicken and sauce together, and then place in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with egg whites.

Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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