Chicken Pot Pie
from The Girl Who Ate Everything
adapted from Allrecipes.com
1 pound skinless, boneless chicken breast halves - cubed (uncooked)
1 cup sliced carrots
1 cup frozen peas
* I just used a small bag of frozen carrots & peas and they worked great
1/2 cup sliced celery (I omitted this one since I had no fresh celery)
1/3 cup butter
1/3 cup chopped onion (I will omit this next time - it had too much of an "onion-y" taste)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
3 cups chicken broth (you might need a little more)
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat the oven to 425 degrees. In a pot, combine chicken, carrots, peas, and celery. Add enough chicken broth to cover and boil for 15 minutes. Remove from heat and drain (reserving 1 3/4 cup chicken broth for the filling) and set aside.
In a 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 combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending on how runny you want your filling.
Place one of the unbaked pie crusts in the bottom of a pie dish. (I poke holes into the crust and bake for 5 minutes so the bottom crust doesn't get soggy.) Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
No comments:
Post a Comment