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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, 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:  
1 pound skinless, boneless chicken breast halves-cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cups chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
Directions:
Directions:
Preheat oven to 425º

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 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 to 35 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:
20 minutes
Personal Notes:
Personal Notes:
from start to finish, this recipe takes about 70-90 minutes to prepare. This is a "keeper"!

 

 

 

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