I have never made chicken pot pie or even tasted it before but i really want to know how to make a really good and tasty recipe for my family.
I have never made chicken pot pie or even tasted it before but i really want to know how to make a really good and tasty recipe for my family.
Chicken Pot Pie IX
- Directions
Preheat oven to 425 degrees F (220 degrees 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 the 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 the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
no but even if i did i wouldnt share it with the likes of you
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Chicken Pot Pie
A delicious chicken pie made from scratch with carrots, peas and celery.
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
Preheat oven to 425 degrees F (220 degrees 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 the 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 the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Or you can try this one.
Chicken Pot Pie
1 (15 ounce) package refrigerated pie crust
1 (10.5 ounce) can Campbell’s® Chicken Gravy
3 cups cooked cut-up vegetables*
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Let the pie crusts stand at room temperature for 15 minutes or until they’re easy to handle. Place 1 pie crust into a 9-inch pie plate.
Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
Bake at 400 degrees F for 45 minutes or until the crust is golden brown.
I usually buy the pillsbury crust. Mix left over, shredded chicken with veggies (cooked carrots, celery, peas, and onion…or vegall if I’m lazy), jarred chicken gravy and shredded cheese in a bowl. Roll out premade crust in pie pan, fill it with chicken mixture, place second sheet of dough on top and bake according to crust directions.