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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from An Anti-Inflamatory, 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 breasts
1/2 cup copped celery
1/3 cut chopped onion
1 clove chopped Garlic
1/3 cup butter
1/3 cup 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 large cans Veg-All
1 can Lima Beans
1 egg, whisked
2 9" uncooked Pie crusts of choice
Directions:
Directions:
Preheat oven to 425º
Boil chicken for 15 minutes or until cooked. Drain water, Cube and set aside.
Pre-bake 1 of the pie crusts and set aside.
In saucepan, add Celery, onion, garlic and butter. Simmer until onions become translucent. In a seperate bowl, mix flour, salt, pepper & Celery Seed, then add to onion mixture. Once blended, add the chicken broth and milk. Let simmer, stirring often, until it thickens. This will take about 15 minutes so be patient. You can also use a slurry of corn starch to thicken.
In the pre-cooked Pie crust, add both Veg-all and Lima beans. Pour the now cream of chicken soup mixture over the vegetables.
Take the uncooked pie shell and flip it right on top, removing the tin from the top. It is OK if it cracks, just pinch it back together.
Whisk the egg and brush over the top with a pastry brush.
Bake for 30-45 minutes until crust is golden brown
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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