Chicken Pot Pie Ix
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Recipe Summary Chicken Pot Pie Ix
A delicious chicken pie made from scratch with carrots, peas and celery.
Ingredients | Chicken Tagine Tom Kerridge Recipes1 pound skinless, boneless chicken breast halves - cubed1 cup sliced carrots1 cup frozen green peas½ cup sliced celery⅓ cup butter⅓ cup chopped onion⅓ cup all-purpose flour½ teaspoon salt¼ teaspoon black pepper¼ teaspoon celery seed1 ¾ cups chicken broth⅔ cup milk2 (9 inch) unbaked pie crustsDirectionsPreheat 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.Info | Chicken Tagine Tom Kerridge Recipesprep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Chicken Pot Pie IxMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
