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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 lb. chicken breast fillets, cubed
2 carrots, sliced
1 c. frozen green peas
1 baking potato, diced
2 stalks celery, sliced
2 c. chicken broth
1/3 c. butter
1 onion, chopped
1 clove garlic, minced
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
2/3 c. milk
pastry for a double crust pie (9 inch)
1 egg, beaten
Preheat oven to 400F.
In a saucepan, combine chicken, carrots, peas, potato and celery.
Add broth to cover and boil for 15 minutes. Remove from heat, drain, reserving broth, and set aside.
In the saucepan over medium heat, cook onions and garlic 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 chicken mixture in bottom pie crust; pour hot liquid mixture over.
Brush pastry edges with beaten egg and cover with top crust.
cut away excess dough and crimp and seal edges.
Make several small slits in the top to allow steam to escape.
Bake at 400F for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
CHICKEN PIE - TRADITIONAL POT PIE
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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 lb. chicken breast fillets, cubed
2 carrots, sliced
1 c. frozen green peas
1 baking potato, diced
2 stalks celery, sliced
2 c. chicken broth
1/3 c. butter
1 onion, chopped
1 clove garlic, minced
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
2/3 c. milk
pastry for a double crust pie (9 inch)
1 egg, beaten
Preheat oven to 400F.
In a saucepan, combine chicken, carrots, peas, potato and celery.
Add broth to cover and boil for 15 minutes. Remove from heat, drain, reserving broth, and set aside.
In the saucepan over medium heat, cook onions and garlic 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 chicken mixture in bottom pie crust; pour hot liquid mixture over.
Brush pastry edges with beaten egg and cover with top crust.
cut away excess dough and crimp and seal edges.
Make several small slits in the top to allow steam to escape.
Bake at 400F for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.