Monday, February 8, 2016

Chicken Pot Pie

This recipe is the best that I have tried for pot pie. It's easy to put together and the perfect blend.  I got the recipe from here, but made a couple of changes. We don't like chunks in our pot pie, so I cook the chicken down and shred it. I also don't have celery seed so I took that ingredient out. It says to put your chicken in the bottom of the pie crust and pour the mixture over, but I stir it all together and pour it in at one time.

2 cups chicken, cooked and shredded
1 cup sliced carrots
1 cup frozen green peas
1/2 cup diced celery
    1/3 cup butter
    1/3 cup chopped onion
    1/3 cup plain flour
    1/2 tsp. salt
    1/4 tsp. pepper
    1 -3/4 cups chicken broth
    2/3 cup milk
    2 (9 inch) unbaked pie crusts


1. Preheat oven to 425

2. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In a large saucepan, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Stir in the chicken and vegetables.

4. Pour into  pie crust. 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.


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