A picture of Chicken Pot Pie.

Chicken Pot Pie

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.

Chicken Pot Pie

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.

Saved

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

Saved

Steps

1

Pie crust cooks at 325°F for 30 ish minutes, or until golden brown.
2

Boil chicken, carrots, peas, and onions in saucepan for 15 minutes.
3

Combine sauce ingredients in separate saucepan. Mix and heat until thick.
4

Put chicken into cooked pie crust. Pour sauce over chicken. Cover with rolled out pie crust with holes poked through.
5

Cook at 375 for 45 minutes.

Saved

Cooksnaps

Saved

Lisa @cook_3491804

on December 27, 2014 23:06

Comments

Keywords

Pie Onion Pea Chicken Breast Pepper Celery Carrot Chicken

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