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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Bridget's Eat to Live, Live to Eat Favorites, 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 lb boneless skinless chicken breast halves, cubed
1 cup carrots, sliced
1 cup frozen peas
1/2 cup celery, chopped
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp. celery seed
1-3/4 cup 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 the bottom pie crust. Pour hot liquid 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 10 minutes before serving.

 

 

 

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