Chicken pot pie

ChickenPotPie
Dinner tonight, September 27 , 2019
Delicious pie , but chicken gets a bit dry, instead of using chicken breast I would next time use chicken thighs
4 servings

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
cup butter
cup chopped onion
cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
cup milk
2 (9 inch)s unbaked pie crusts

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.

Per Serving: 412 calories; 23.9 g total fat; 55 mg cholesterol; 517 mg sodium. 30.4 g carbohydrates; 18.4 g protein

Inspiration@Allrecipes.com
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