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Chicken Pot Pie Recipe

   
 

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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   20 mins

Ingredients
1 lb. boneless chicken breasts, cubed (use rotisserie or frozen fajita chicken)
1 c. sliced carrots - heaping cups
1 c. frozen green peas - heaping cups
1 c. sliced celery - heaping cups
1/3 c. butter
1/3 c. chopped onion
2 cloves garlic diced
1/3 c. all-purpose flour
1/2 teaspoon salt
 
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 c. chicken broth (use paste bouillon for broth seems more flavorful.)
2/3 c. milk - whole milk or cream or 1/2 & 1/2 (if you use will cream it will be creamier)
2-9 inch unbaked pie crusts

Instructions
Preheat oven to 425 degrees F. In a saucepan combine carrots and celery. Add water to just cover and boil for 10. minutes. Remove from heat, drain and set aside. Add carrots and celery to peas and chicken and stir gently to combine everything.
In the saucepan over medium heat, cook garlic and onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and cream. Simmer over medium low heat until thick. Remove from heat and set aside.
I used a 10 inch glass pie plate so the pie crust might need to get rolled out to fit the 10inch pie plate. Place the chicken & vegetable 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.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Serving Suggestions
Delicious and great for a cold day.


Originally Submitted
5/9/2020





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