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Chicken Pot Pie
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1 Pound Skinless Cubed Chicken Breast
1 Cup Sliced Carrots
1 Cup Frozen Peas
1/2 Cup Celery
1/3 Cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
1/2 tsp poultry seasoning
1/4 tsp garlic powder
2/3 cup milk
2 - 9 inch unbaked pie crusts (Remember to Brush Both crusts with egg whites before baking)
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Preheat Oven to 375 degrees.
Step 1. Slice Chicken Breast. Slice Onions and Mix together slightly browning in Pan. Add Poultry Seasoning and Garlic Powder till Chicken is cooked. If you are using left over chicken or turkey just heat through. Stir repeatedly and Drain.
Step 2. In a Sauce Pan combine your chicken, onion, carrots, peas, and celery. Add water or rather replace water with some chicken broth for extra flavour. Cover mixture with broth and boil for 12 minutes or until carrots are softer, drain and set aside.
Step 3. Melt butter in Pan. Add broth to melted butter. Then add Milk and Heat.
Step 4. Mix flour, salt, pepper, and celery seed in a bowl. Using a Whisk -Slowly add flour mixture. Simmer over medium heat until thick. Remove from heat and set aside.
Step 5. Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust and seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Make sure you brush crusts with egg whites before baking.
Step. 6. Bake at 375 degrees for 35 - 40 minutes depending on your oven.
Pies are done when crusts are a nice golden brown.
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Preparation Time: |
Serves: |
| Recipe Origin: Canada |
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Submitted by: |
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Dianne
Saskatchewan
Canada |
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| This recipe has been viewed 1051 times. |
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