Chicken Pot Pie IX Recipe

Name: Chicken Pot Pie IX
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 pound skinless, boneless chicken breast halves - cubed; 1 cup sliced carrots; 1 cup frozen green peas; 1/2 cup sliced celery; 1/3 cup butter; 1/3 cup chopped onion; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon celery seed; 1 3/4 cups chicken broth; 2/3 cup milk; 2 (9 inch) unbaked pie crusts

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

	PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 8 servings

Instructions

Preheat oven to 425 degrees F (220 degrees 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.

Dinner