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Sorry - I'm gonna try this again - since it won't allow me to edit my last post I'll try again. I tried to copy and paste from a word document and it added all that extra stuff so I'm gonna try again and please forgive my previous post.
Chicken Pot Pie
1 lb boneless, skinless 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 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
1. preheat oven to 425 degrees F (220 C)
2. In a saucepan, combine chicken, peas, carrots and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In 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.
4. Place chicken mixture in bottom pie crust. Pour liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several slits in the top to allow steam to escape.
5. Bake in preheated oven for 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Note: I have also used leftover roast beef. Substitute the chicken for beef and the chicken broth for beef broth.
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