Thursday, March 17, 2011

Chicken Pot Pie

1 pound chicken - cubed
1 C. sliced carrots
1/2 C. frozen green peas
1/2 C sliced celery
1 lg. or 2 sm. potatoes
1/3 C butter
1/3 C. chopped onion
1/3 C. all-purpose flour
1/2 tsp. coarse salt
1/4 tsp black pepper
1/4 tsp. celery seed
32 oz. chicken stock or broth
2/3 C. milk
2 (9-inch) unbaked pilsburry pie crust

Preheat oven to 375*.
In a pot combine chicken, carrots, peas, potatoes, and celery. Add the chicken broth to cover and boil for 15 min. Remove from heat, drain (reserving 1 3/4 C. chicken broth for filling) 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 combine with chicken mixture. Add more broth if desired to make filling less thick. Place bottom crust in pie pan. Spoon the chicken filling on bottom crust. Cover with top crust, seal edges, cut away excess dough. Make several small slits on top. Bake for 25-30 minutes, or until golden brown and filling is bubbly.

*Bake bottom crust at 425* for 5-6 minute before filling to make the crust less soggy.
*I would probably use less celery seed or none at all.


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