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Chicken Pot Pie
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A picture of Chicken Pot Pie.

Chicken Pot Pie

Lisa
Lisa @cook_3491804

When you want really, really good soupy chicken goodness without the processed-food, pre-prepared nonsense. There are never much for left-overs. Food-baby guaranteed.

When you want really, really good soupy chicken goodness without the processed-food, pre-prepared nonsense. There are never much for left-overs. Food-baby guaranteed.

Read more

Chicken Pot Pie

Lisa
Lisa @cook_3491804

When you want really, really good soupy chicken goodness without the processed-food, pre-prepared nonsense. There are never much for left-overs. Food-baby guaranteed.

When you want really, really good soupy chicken goodness without the processed-food, pre-prepared nonsense. There are never much for left-overs. Food-baby guaranteed.

Read more
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Ingredients

  • 1 lbCubed chicken breast
  • 1 cupCarrots, sliced
  • 1 cupPeas
  • 1/2 cupCelery
  • 1 cupChopped onion
  • Sauce
  • 2 1/2 cupChicken broth
  • 2 1/3 cupMilk
  • 1 cupFlour
  • 1 tspSalt
  • 1as needed Pepper
  • 1/2 tspCelery seed
  • Pie crust
  • 2 tbspMilk
  • 1/2 tspSalt
  • 1 1/2 cupFlour
  • 1/2 cupOil
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Steps

  1. 1

    Pie crust cooks at 325°F for 30 ish minutes, or until golden brown.

  2. 2

    Boil chicken, carrots, peas, and onions in saucepan for 15 minutes.

  3. 3

    Combine sauce ingredients in separate saucepan. Mix and heat until thick.

  4. 4

    Put chicken into cooked pie crust. Pour sauce over chicken. Cover with rolled out pie crust with holes poked through.

  5. 5

    Cook at 375 for 45 minutes.

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Lisa
Lisa @cook_3491804
on December 27, 2014 23:06

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Keywords

Pie Onion Pea Chicken Breast Pepper Celery Carrot Chicken

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