Chicken Pot Pie

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Rating:
*****(2 votes)

 

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Submitted by:
Kate Gosling		 Country: Canada
Quantity:
8 servings		 Preparation time: 0:20 hr.
Cooking time: 0:50 hr.
Specialties: Holidays, Kids, Quick & Easy

Ingredients

1 lb skinless, boneless chicken breast halves - cubed 0.5 kg
1 cup sliced carrots 120 g
1 cup frozen green peas 140 g
1/2 cup sliced celery 120 g
1/3 cup butter 75 g
1/3 cup chopped onion 50 g
1/3 cup all-purpose flour 40 g
1/2 tsp salt 2 mL
1/4 tsp black pepper 1 mL
1/4 tsp celery seed 1 mL
1 3/4 cups chicken broth 400 mL
2/3 cup milk 150 mL
2 (9-in/22-cm) unbaked pie crusts 2

Directions

1Preheat oven to 425°F/220°C.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the 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 set aside.

Place the chicken 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.

Chef's Note

A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal!

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