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| A delicious chicken pot pie with made-from-scratch filling and time-saving pre-made crust. | |||||
| Ingredients: | |||||
| 1 lb. | boneless, skinless chicken breast halves (cubed) | ||||
| 1 c. | carrots, sliced | ||||
| 1 c. | frozen green peas | ||||
| 1/2 c. | celery, sliced | ||||
| 1/3 c. | butter | ||||
| 1/3 c. | onion, chopped | ||||
| 1/3 c. | flour | ||||
| 1/2 tsp. | salt | ||||
| 1/4 tsp. | pepper | ||||
| 1/4 tsp. | celery seed | ||||
| 1 14.5 oz. can | chicken broth | ||||
| 2/3 c. | milk | ||||
| 2 (9 in. each) | pie crusts, unbaked | ||||
| Directions: | |||||
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Preheat oven to 375°.
In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth and boil for 15 Remove from heat, drain and reserve chicken broth, and set aside. In the saucepan, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in reserved chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Meanwhile, cook the bottom crust (with an egg white wash, if desired) for 6 minutes. Place the chicken mixture in the bottom pie crust and pour the hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to vent. (Brush top crust with an egg white wash, if desired.) Bake in the preheated oven for 45 min., or until pastry is golden brown and filling is bubbly. Cool for 10 min. before serving. |
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