A delicious chicken pie made from scratch with carrots, peas and celery. To make this Chicken Pot Pie You’Il need the following Ingredients:
Ingredients:
6 ounces skinless, boneless chicken breast halves – cubed
1/3 cup and 1 teaspoon sliced carrots
1/4 cup and 2 tablespoons frozen green peas
3 tablespoons sliced celery
2 tablespoons butter
2 tablespoons chopped onion
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon celery seed
2/3 cup and 1 teaspoon chicken broth
1/4 cup milk
3/4 (9 inch) unbaked pie crusts
Directions:
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions 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.
Nutrition Facts:
Per Serving: 412 calories; 23.9 g total fat; 55 mg cholesterol; 517 mg sodium. 30.4 g carbohydrates; 18.4 g protein.