Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Total time: 45 min
Yield: 8 Servings
Ingredients: 1 pound chicken, skinless, boneless, cubed; 1 cup carrots, sliced; 1 cup frozen green peas; 1/2 cup celery, sliced; 1/3 cup butter; 1/2 cup onion, chopped; 1/3 cup flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon celery seed; 1 3/4 cups chicken broth; 2/3 cup heavy cream; 1 sheet puff pastry

By Leslie Blythe American, Chicken Baking, Boiling

February 26, 2015

This is a very basic Chicken Pot Pie recipe that is very mild and the epitome of comfort food. You can “jazz” it up anyway you want, but this recipe really worked for us. You can make one big one in a casserole or 8 small individual pot pies.

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredients

1 pound chicken, skinless, boneless, cubed

1 cup carrots, sliced

1 cup frozen green peas

1/2 cup celery, sliced

1/3 cup butter

1/2 cup onion, chopped

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup heavy cream

1 sheet puff pastry

Directions

1Preheat oven to 400° F.

2In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 10 minutes. Remove from heat, drain and set aside.

3In 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.

4Place the chicken mixture in a casserole dish. 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 the filling is bubbly. Cool for 10 minutes before serving.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0