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Chicken Pot Pie

September 13, 2010
This is a recipe I got off and it is so delicious!!! I make this when I am in the mood for some delicious warm food, and a bonus is the li’l sas loves it (haha I love that name)! This is the perfect thing to take to a neighbor that is in need of a meal if they are sick, injured or just had a baby, you know the friendly neighborly thing to do.
1 lb chicken breast halves – cubed (boneless and skinless)

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 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


1. Preheat oven to 425 degrees F.

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

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed (stir together for at least 45 secs). Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. 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.

5. 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.

One Comment leave one →
  1. September 13, 2010 9:13 pm

    Looks tasty, Jo! I will have to try it!

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