Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie without the 'lid'

Ingredients:
-1 pound skinless, boneless chicken breast halves — cubed
-1 cup sliced carrots
-1 cup frozen green peas
-½ cup and 2 tablespoons sliced celery
-1/3 cup butter
-1/3 cup chopped onions
-½ cup all-purpose flour
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1/8 cup celery seed
-2/3 cups and 1 tablespoon chicken broth
-2/3 cup milk
-2 (9 inch) unbaked pie crusts

Instructions:
1) Preheat oven to 425°F.
2) In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3) 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.
4) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5) Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubble. Cool for 10 minutes before serving.

Chicken Pot Pie (finished!)

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on October 18, 2011, in Food and tagged , . Bookmark the permalink. Leave a comment.

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