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Chicken pot pie Recipe

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This recipe for Chicken pot pie, by , is from Barb's 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!

Contributor:  
Contributor:  
Barb Held

Category:
Category:

Ingredients:  
Ingredients:  
1 pound skinless, boneless chicken breast halves - cubed (about 1 1/2 cups)

1  cups sliced carrots

1 cup frozen green peas

cup sliced celery

3 tablespoons butter

⅓ cup chopped onion

⅓ cup all-purpose flour

teaspoon salt

teaspoon ground black pepper

teaspoon celery seed

1  cups chicken broth

⅔ cup low-fat (1%) milk

cup chopped Italian parsley

2 (9 inch) unbaked whole wheat pie crust

Directions:
Directions:
Step 1
Preheat oven to 425

Step 2
Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.

Step 3
Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.

Step 4
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 to allow steam to escape.

Step 5
Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
1 pie - serves 4

 

 

 

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