Wednesday, February 27, 2008

Chicken Pot Pie

This was our dinner tonight and is one of my favorites!
1 pound boneless chicken breasts - cubed
1/2 cup sliced carrots
1 cup diced potatoes
1/2 cup sliced celery
1/3 cup chopped onion
1/4 tsp. celery seed
Salt & pepper to taste
2 cups chicken broth
2/3 cup milk
1 9 inch unbaked pie crust

1. Preheat oven to 375 degrees.
2. In saucepan over medium heat, cook chicken cubes, onion, celery and carrots. (May cook in a little olive oil.) In another saucepan, boil your potatoes for about 15 minutes.
3. Once the chicken and vegetables are cooked, stir in flour, salt, pepper and celery seed. Drain potatoes and add them too. Slowly stir in chicken broth and milk. (I sometimes mix the flour in with the cold milk, so I don't get flour "dumplings".) Simmer over medium-low heat until thick.
4. Place chicken and liquid mixture in pie plate. Cover top with crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake for 30-35 minutes or until pastry is golden brown. Cool for 10 minutes before serving.
Tip: Place pie plate on a cookie sheet when baking in case it bubbles over.
Yields: 4-6 servings

1 comment:

nicolle said...

mmmmmm, sounds yummy, I think I will try this sometime this week, thanks for the rece-pie:)