Chicken Pot Pie is one of the best known southern comfort foods around. I love pot pie whether it is the summer, spring, winter or fall. It is delicious and filling. It is a great meal anytime including Sunday Supper. This is a way for your family to eat vegetables that they normally wouldn't eat. I mean...………….who doesn't love a good pie?
Ingredients:
1 lb skinless boneless chicken breast, halves - cubed
1 cup carrot, sliced
1 cup frozen green peas
1⁄2 cup celery, sliced
1⁄3 cup butter
1⁄3 cup onion, chopped
1⁄3 cup all-purpose flour
1⁄2 tsp salt
1⁄4 tsp black pepper
1⁄4 tsp celery seeds
1 3⁄4 cup chicken broth
2⁄3 cup milk
9 in unbaked pie crust
To Make:
Enjoy and save me a piece!
xoxo- Pat
Ingredients:
1 lb skinless boneless chicken breast, halves - cubed
1 cup carrot, sliced
1 cup frozen green peas
1⁄2 cup celery, sliced
1⁄3 cup butter
1⁄3 cup onion, chopped
1⁄3 cup all-purpose flour
1⁄2 tsp salt
1⁄4 tsp black pepper
1⁄4 tsp celery seeds
1 3⁄4 cup chicken broth
2⁄3 cup milk
9 in unbaked pie crust
To Make:
- Preheat oven to 425 degrees F
- 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.
Enjoy and save me a piece!
xoxo- Pat