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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb Skinless Boneless Chicken- diced or shredded
1 C Frozen Carrots-Sliced
1 C Frozen Peas
1/2 C Sliced-Diced Celery
1/3 C Onion-Diced
1/3 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Celery Seed
2/3 C Milk
1 3/4 C Chicken Broth
2 Pie Crusts- 9 Inch
Directions:
Directions:
Pre-heat oven to 425º

In a sauce pan combine, cooked chicken, carrots, peas and celery. Add a bit of water to 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 the bottom of the pie crust. Pour hot liquid mixture over. Cover with the top crust, seal the edges. Make several slits in the top to allow steam to escape.

Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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