Chicken Pot Pie
Ingredients
1 pound chicken breast
2 carrots, sliced
1 celery, sliced
1 cup diced potatoes
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 unbaked pie crusts
Directions
1. Preheat oven to 425 degrees F.
2. In a pot, combine chicken, carrots, celery, and potatoes. 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 the 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.
Notes
* The pie crust makes all the difference in this recipe. A bland crust will make the whole pie taste bland. For a truly decadent taste, I use the Lion House pie crust recipe that Wendy taught me.
* There is usually too much liquid for a 9-inch pie crust to hold. I save the leftovers and dribble it over the top of the pie when serving.
Source
Edited from allrecipes.com
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 unbaked pie crusts
Directions
1. Preheat oven to 425 degrees F.
2. In a pot, combine chicken, carrots, celery, and potatoes. 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 the 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.
Notes
* The pie crust makes all the difference in this recipe. A bland crust will make the whole pie taste bland. For a truly decadent taste, I use the Lion House pie crust recipe that Wendy taught me.
* There is usually too much liquid for a 9-inch pie crust to hold. I save the leftovers and dribble it over the top of the pie when serving.
Source
Edited from allrecipes.com
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