chicken pot pie

chicken pot pie
chicken pot pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    9-inch unbaked pie crusts

  • 1

    lb thawed cubed chicken breast

  • 1 1/2

    cups chicken broth

  • 2-3

    medium red potatoes chopped into 1" cubes

  • 1

    cup chopped carrots

  • 2/3

    cup chopped celery

  • 1/2

    cup chopped onion

  • 1/3

    cup butter

  • 1/3

    cup flour

  • 1

    tsp celery seed

  • Salt and Pepper to taste

  • 1 1/2

    cups chicken broth

  • 2/3

    cups milk

Directions

Preheat Oven to 425 In a large saucepan, combine 1 1/2 cups chicken broth, chicken, potatoes, carrots, and celery. Boil for 15 minutes, drain and set aside. In the saucepan over medium heat cook onions in butter until soft and transluscent. Mix in celery seed, salt, pepper and flour. Slowly add 1 1/2 cups chicken broth and milk. Simmer until thick. Place chicken mixture in bottom pie crust. Pour hot liquid mixture over top. Cover with top crust and seal edges. Cut several small slits in top. Bake in preheated oven 30-35 minutes or until crust is golden. Cool 5-10 minutes before serving.

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