Chicken Pot Pie

Kick up the spices (parsley, more salt & pepper, etc.) Consider adding cubed potatoes

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. chicken breasts (diced)

  • 1

    cup sliced carrots

  • 1

    cup frozen peas

  • 1/2

    cup sliced celery

  • 1/3

    cup butter

  • 1/3

    cup chopped onion

  • 1/3

    cup flour

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

  • 1/4

    tsp celery seed

  • 1-3/4

    cups chicken broth

  • 2/3

    cup milk

  • 2

    unbaked pie crusts (9 inch)

Directions

Preheat oven to 425. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and spices and then 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 the bottom of the pie crust. Pour hot liquid mixture over. Cover with the top crust, seal edges and cut away the excess dough. Make several small slits in the top of the crust to allow steam to escape. Bake in oven for 30 - 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

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