Chicken Pot Pie II Recipe - Chicken Recipes

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Chicken Pot Pie II

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Category: Chicken

8 Servings
By: Unknown

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Ingredients:

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

Instructions:

Preheat oven to 425 degrees 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 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 preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.

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