Chicken Pot Pie Recipe | Recipe4Living

By CJKK

Ingredients

• 2 9 inch piecrusts
• 2 C. chicken, cooked
• 1 small onion, chopped
• 1/2 C. celery, chopped
• 1 10 oz. can cream of celery or cream of chicken soup
• 1/2 C. cooked carrots
• 1/2 C. frozen peas
• 2 small potatoes, diced and cooked
• 1/2 tsp. sage
• Salt and pepper to taste

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

Directions

Place 2-3 boneless chicken breasts in a large pan with enough water to cover. Bring water to a boil and add celery and onion. Reduce heat to low and simmer until chicken is cooked and onion and celery are tender. Meanwhile, place potatoes in boiling water and cook until tender, drain off water. When chicken is done, remove it from the pan, allow to cool and cut into bite-sized pieces. Remove celery and onion from pan with a slotted spoon and reserve. Drain off broth reserving about 1/4 C. to be used in the pie. Add celery and onion to the chicken. Add cream of celery soup, 1/4 C. broth from chicken, carrots, peas, potatoes, sage, salt, and pepper. Mix well. Place 1 piecrust at the bottom of a greased pie plate. Pour mixture into piecrust and cover with remaining piecrust. Bake at 350 degrees for 30-40 minutes until crust is golden brown. Allow cooling for 5-10 minutes before serving. If you would like a short cut, you may use a package of frozen mixed vegetables instead of using the individual vegetables. You may also substitute diced turkey or beef for the chicken.