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Chicken Pot Pie
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Brief Description
Packaged pie crusts, frozen vegetables and cooked chopped chicken make this hearty dish a breeze.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
adapted from http://allrecipes.com/recipe/26317/chicken-pot-pie-ix/
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Tags:
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Notes:
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Posted By: elicia62@gmail.com
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Posted On: May 15, 2017
Number of Servings:
Ingredients:
- 1 pounds - skinless, boneless chicken breast torn into large pieces
- 1 cups - sliced carrots
- 1 cups - frozen green peas
- - frozen diced potatoes optional
- 1/2 cups - sliced celery
- 1/3 cups - butter
- 1/3 cups - chopped onion
- 1/3 cups - all-purpose flour
- 1/2 teaspoons - salt
- 1/4 teaspoons - black pepper
- 1/4 teaspoons - celery seed
- 1 3/4 cups - chicken broth
- 2/3 cups - milk
- 2 - unbaked 9-inch Pillsbury pie crusts just unroll
Directions:
Preheat oven to 425 degrees F (220 degrees C.)
Saute onion with celery until soft. Heat frozen vegetables.
In a saucepan, combine chicken, carrots, peas, and potatoes (if using). Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions and celery 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.
Unroll one pie crust and place in bottom of pie pan or baking dish. Place the chicken mixture over bottom pie crust. Pour hot liquid mixture over top. 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.
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