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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Jardine 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. chicken breasts cubed
1 c. sliced carrots
1 c. frozen peas
1/2 c. sliced celery
1 small potato cubed
1/3 c. butter (or margarine)
1/3 c. diced onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed (optional)
1 3/4 c. chicken broth
2/3 c. milk (or almond milk)
2 pillsbury pie crusts (or your own pie crusts)
Directions:
Directions:
Preheat oven to 425ºF.

In saucepan, combine carrots, peas, celery, potato, and chicken. Add water to cover the ingredients. Boil 15 minutes. Remove from heat and drain.

In saucepan over medium heat, sauté onion in butter. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer on medium-low until thick. Remove from heat.

Lay the bottom pie crust in a pie pan. Place chicken mixture on the bottom pie crust. Pour liquied mixture over top.

Put the top pie crust on. Make a few small slits.

Bake 30-35 minutes until browned, cool 10 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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