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Chicken pot pie IX

“A delicious chicken pie made from scratch with carrots, peas and celery.”


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

Directions:


  • Preheat oven to 425 degrees F ( 220 degrees C)

  • In a saucepan, combine the chicken , carrots , peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat , drain and set aside .

  • In a saucepan over medium heat , cook onion in butter until soft and transparent. Add the flour , salt, pepper , and celery seed . Slowly add the chicken broth and milk. Simmer over medium heat until thick . Remove from heat and set aside .

  • Place the chicken mixture in the bottom of the pie crust . Pour the hot mixture into the liquid within. Cover with the top , seal the edges , and cut off the excess dough. Make several small incisions in the top to allow steam to escape .

  • Bake in a preheated oven for 30 to 35 minutes, or until cookies are golden brown and filling champagne. Cool for 10 minutes before serving .


Chicken pot pie IX

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