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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Gardner 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. boneless, skinless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ tsp. salt
¼ tsp. black pepper
¼ tsp. celery seed
1¾ cups chicken broth
⅔ cup milk
2 (9-inch) unbaked pie crusts
Directions:
Directions:
Preheat oven to 425°F.
In a sauce pan, combine chicken, carrots, peas, and celery. Add water to cover, and boil for 15 minutes. Remove from heat, drain and set aside.

In the sauce pan 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 bottom piecrust. Pour hot liquid mixture 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 the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Instead of adding a top crust to the chicken pot pie, I often add a cornbread top crust. I make 2 boxes of Jiffy cornbread mix and thinly spread about ¾ of it on top of my pot pie.

 

 

 

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