Chicken Pot Pie

Name: Chicken Pot Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast, cubed; 1 cup sliced carrots (frozen); 1 cup peas (frozen); 1/2 cup sliced celery; 1/3 cup sweet onion, chopped; 1/2 cup flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp celery seed; 1 3/4 cup chicken broth; 1 egg, beaten (optional); 1/3 cup butter; 2/3 cup cream; 2 (9 inch) unbaked pie crusts

Diana Nelson @cook_3266377

Chicken Pot Pie

Diana Nelson @cook_3266377

Saved

Ingredients

4 servings

1 lbchicken breast, cubed
1 cupsliced carrots (frozen)
1 cuppeas (frozen)
1/2 cupsliced celery
1/3 cupsweet onion, chopped
1/2 cupflour
1/2 tspsalt
1/4 tspblack pepper
1/4 tspcelery seed
1 3/4 cupchicken broth
1egg, beaten (optional)
1/3 cupbutter
2/3 cupcream
2 (9 inch)unbaked pie crusts

Saved

Steps

1

Preheat oven to 425.
2

In 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 small bowl mix flour, salt, pepper and celery seed.
4

In the saucepan over meadium heat, cook onions in butter until soft and translucent. Stir in flour mixture. Slowly stir in chicken broth and milk. Take your time mixing until it is well blended, thick and creamy. Remove from heat and set aside.
5

Combine chicken and sauce.
6

Spray a 9 inch pie plate with PAM. Put bottom portion of pie crust in pie plate and cut away excess dough. Pour in chicken mixture. Cover with top crust, cut away excess dough leaving about an inch of overhang to tuck under bottom pie crust and seal edges. Make several small slits in the top to allow steam to escape. Optional: beat an egg and baste the top lightly.
7

Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 15-20 minutes before serving.