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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

CHICKEN (OR BEEF) POT PIE Recipe

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This recipe for CHICKEN (OR BEEF) POT PIE is from These are a Few of Our Favorite Things, 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 chicken breasts, cubed
1 cup sliced carrots
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
Salt, pepper, celery seeds
Cream of chicken soup (optional)
Pie crusts
Directions:
Directions:
Preheat oven to 425º
In sauce pan, combine chicken, carrots, peas and celery. Add water or chicken broth to cover and boil for 15 minutes. Remove from heat, drain (retain broth) and set aside.

In 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 heat. Place 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 top crust.

Bake in preheated oven 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.
Personal Notes:
Personal Notes:
Comments from a reader: I boiled the veggies and chicken in chicken broth. When chicken was done I saute' it in butter with garlic, onion, salt and pepper. I also added a can of cream of chicken soup because I needed more gravy. I have also used this recipe using left over roast. I used beef broth and also a jar of beef gravy so we could have extra.

 

 

 

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