Chicken Pot Pie

Chicken Pot Pie

Prepare pie crust and refrigerate while you prepare the pot pie filling.


2 chicken breasts cubed or cut up
3 medium carrots sliced
2 stalks celery sliced
1 cup peas
1/3 cup butter
1/3 cup chopped onion (1 medium)
1/3 cup flour
1/4 tsp celery salt
Pepper to taste
1 1/4 cup chicken broth
2/3 cup milk


1. Preheat the oven to 375.
2. In a pot, combine chicken, carrots and celery, fill with water and bring to a boil for 15 minutes. Add the peas if frozen for the last five minutes.
3. Drain and set aside.
4. In the same pot, on medium heat, melt the butter and cook the onions 3-5 minutes until they are soft.
5. Stir in the flour, celery salt and pepper. Cook the roux for a minute.
6. Slowly add the broth and milk; bring to a simmer until thickened a little. Mix in the veggies and chicken.

7. For the next step, I only use half the pie crust. I fill my large 2 quart Pyrex dish with the filling and top it with the crust. No crust on the bottom. But if you have a tall pan or dish, you can spread one half the pie crust onto the bottom, then the filling, then the top crust. :) Make a few slits in the crust.

8. Bake uncovered for about 45 minutes until the pie starts to brown.

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