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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Bradfield 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 large chicken breast
3 large celery stalks,
2 c. Chicken broth, add water to 15 oz. can
1 tsp. Salt
1/4 tsp. fresh ground black pepper
1 small onion, chopped
1 small chopped zuchinni
1 c. Chopped broccolli
2 carrots, julienned or chopped
1/4 tsp. Celery seeds
1/2-3/4 c. Flour
1 c. frozen peas
Salt and fresh pepper to taste
2 batches Pie crust equals 8 top and bottom crusts
Directions:
Directions:
Place chicken, water, 2 celery stalks ( cut in 3 pieces each), salt and pepper in a medium saucepan and slow cook until chicken is tender and done. Saute onion until al most tender, add remaining celery stalk(chopped fine) and cook until tender. Add carrots, broccolli, and sqaush, saute a few minutes and add chicken broth.Cook until carrot is tender. Cut up cooked chicken. Add chicken,season to taste. Mix enough water and chicken stock with flour to make thickener for stock. Add more chicken stock if needed for your preferred ratio of sauce to veges and chicken. Season to taste. Preheat oven to 400 degrees.
Line small pie pans with crust, pre-bake pie shells for 5 minutes, fill and top with a top crust. Bake about 20 minutes until golden brown.
Number Of Servings:
Number Of Servings:
8-10 small pies

 

 

 

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