Homestyle Chicken Pot Pie
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
- ½ teaspoon Morton salt
- 1 cup carrots, sliced
- 1 cup of frozen green peas
- ½ cup celery, sliced
- ⅓ cup onion, chopped
- ⅓ cup Kerrygold butter
- ⅓ cup Gold Medal flour, unbleached or all-purpose
- ¼ teaspoon pepper
- ¼ teaspoon celery seed
- 1¾ cups College Inn chicken broth
- ⅔ cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine the chicken, salt, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set broth aside.
- In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in the flour, pepper and celery seed. Slowly stir in chicken broth and milk.
- Stirring constantly with a whisk, simmer over medium-low heat until thickened and bubbly. Remove from heat and add the chicken and vegetables.
- Spray a 10 inch square baking dish, or a 9 inch deep dish pie pan, then pour the chicken mixture into the prepared dish.
- Roll out the pie crust to fit the top of your baking dish. Place it over the chicken mixture and make several small slits to allow the steam to escape.
- Bake in a preheated 425 degree F oven for 25 to 30 minutes, or until crust is golden brown and the filling is bubbly. Cool for approximately 10 minutes before serving.
From: recipepatch
