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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Our 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 Breasts, cubed
1 c. Carrots, sliced
1 c. frozen Green Peas
½ c. Celery, sliced
⅓ c. Butter
⅓ c. Onion, chopped
⅓ c. Flour
½ tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Celery Seed
1¾ c. Chicken Broth
⅔ c. Milk
2 - 9" Pie Crusts, unbaked
Directions:
Directions:
Preheat the oven to 425º. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5-7 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5-10 minutes. Remove from heat and set aside. Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30-35 minutes. Cool for 10 minutes before serving.

 

 

 

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