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Christine's Chicken Pot Pie by christine richter serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

hubbys favorite

Ingredients:

1 LB

skinless, boneless chicken breast halves - cubed

1 cup

sliced carrots

1 cup

frozen green peas

1/2 cup

sliced celery

1/2 cup

sliced mushrooms

1/3 cup

butter

1/3 cup

flour

1/2 tsp

salt

1/4 tsp

black pepper

1/4 tsp

celery seed

1 3/4 cups

chicken broth

2/3 cup

milk

2 prepared

pie crusts

Directions:

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, boil the chicken until done.
Remove from heat, drain and set aside.

In the saucepan over medium heat, sweat the onions, celery and mushrooms 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.

Categories:

Main Dishes