Chicken Pot Pie

Chicken Pot Pie IX

Rated:

Submitted By: Robbie Rice

Photo By: tahoegirl

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Ready In: 1 Hour 10 Minutes

Servings: 8

"A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal."

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:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	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.
3.	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.
4.	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.
5.	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. Out of all the meals that came to me after my surgery, this one really hit the spot. It was Delicious. She served it with a tossed green salad and fresh fruit.

Printed from Allrecipes.com 3/15/2011

Fantastic Food