Sunday, November 9, 2008

Chicken Pot Pie

This is one of my favorite fall/winter recipes. This recipe is definitely on our rotation through the cooler months. Feel free to add whatever vegetables you like - these are just my favorites. I like to serve this with bread & a salad.


1 pound Boneless chicken breasts, cubed (I use 2 chicken breasts)
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/3 cup flour
1 3/4 cups chicken broth
2/3 cup milk
2 (9”) unbaked pie crusts

Preheat oven to 425 degrees – place 1 pie crust into 9” pie pan.

In a saucepan combine chicken, carrots, peas & celery. Add water to cover and boil for 15 minutes then remove from heat, drain and set aside.

While chicken is boiling cook onions in butter until soft & 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 chicken mixture in bottom of pie crust.

Pour hot liquid mixture over, combine gently.

Cover with top crust, seal edges and cut away excess dough. Make several slits in the top to allow steam to escape. Bake in preheated oven for 30-40 minutes or until pastry is golden brown & filling is bubbly. Cool for 10 minutes before serving.

Look at all that gooey, yummy goodness!

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