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Chicken Pot Pie IX Recipe

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This recipe for Chicken Pot Pie IX is from Our Family Cookbook, 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 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black 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 425ºF.

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. (You can keep the cooking liquid and use it to supplement the chicken broth for it)

In the same saucepan, over medium heat, cook onion 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, stirring frequently, until thick. Remove from heat and set aside.

Put 1 prepared pie crust in a 9-inch pie plate and spoon chicken mixture into it. Pour hot broth mixture over the filling. Cover with remaining crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake pie on a baking sheet for 30-35 minutes, or until pastry is golden brown and filling is bubbly.

 

 

 

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