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Chicken Pot Pie 1X

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Add more seasoning (garlic salt, garlic powder and poultry seasoning
Cook chicken and veggies in chicken broth. Add potatoes
Brush top with egg whites.
Bake bottom crust 5-6 minutes first.
Also recommend to double sauce ingredients for double the sauce.

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Ingredients

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • SAUCE
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crust

Details

Preparation

Step 1


Preheat oven to 375 degrees F for 45 minutes
Bake BOTTOM crust 5 - 6 minutes first
In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth 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, 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 BAKED bottom pie crust. 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.

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