Chicken Pot Pie IX
SUBMITTED BY: Roberta Bublick
"A delicious chicken pie made from scratch with carrots, peas and
celery."
Original recipe yield:
1 - 9 inch pie
PREP TIME 20 MinCOOK TIME 50 MinREADY IN 1 Hr 10 Min
PHOTO BY: INSPIRON41
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
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 crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
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, 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 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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