Chicken Pot Pie

chicken pot pie

=> 1 pound skinless, boneless chicken breast halves – cubed
=> 1 cup sliced carrots
=> 1 cup frozen green peas
=> 1/2 cup sliced celery
=> 1/3 cup butter
=> 1/3 cup chopped onion
=> 1/3 cup all-purpose flour
=> 1/2 teaspoon salt
=> 1/4 teaspoon black pepper
=> 1/4 teaspoon celery seed
=> 1 3/4 cups chicken broth
=> 2/3 cup milk
=> 2 (9 inch) unbaked pie crusts

chicken pot pie

=> Preheat oven to 425 degrees F .
=>First take a cooking pan, carrots, peas and celery . add water to cover and boil for 15 minutes then remove from drain, heat and put aside.
=> In the saucepan over medium heat cook onions in butter until soft and translucence. shake in flour, salt, pepper, and celery seed. Slowly shake in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
=> Put the chicken mixture in base pie crust. Pour hot liquid mixture over. Cover with cap crust, seal edges and cut away excess dough. Make several little slits in the cap to allow vapor to escape.
=> Bake will take to the preheated oven for 30 to 35 minutes or up-to pastry is brown golden and Impletion is bubbly. Cool for 10 minutes before serving.

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