Sunday, March 14, 2010
Chicken Pot Pie-shared from Hallee the Homemaker
1 recipe for 2 pie crust
3 cups cooked, cubed chicken
3 celery stalks, sliced
1 onion, diced
carrots, sliced(i used baby carrots and it was about 1/2 a bag)
1/2 bag frozen peas
1/3 cup butter
1/3 cup flour
salt and pepper to taste
1 3/4 cups chicken broth(i used water and 2 bouillon cubes)
2/3 cup milk
2-3 potatoes, baked(i used the microwave)
Melt butter, saute celery, onions, and carrots until tender. Sprinkle in flour and cook for 1-2 mins. Add in broth/water(and bouillon) and milk. Bring to a boil and simmer, this will thicken the sauce. Season with salt and pepper. Add in chicken. Peel potatoes(I did leave the skin on mine) and dice. Add into veggie/chicken mixture, until heated through. Turn off heat and mix in peas.
Place filling into a 9 inch pie pan(or in my case a 9x13) that has 1 crust in bottom. Top with second crust and crimp/seal. Make sure to vent pie with fork, knife, or cookie cutters. Bake at 425 for 35 mins until golden brown.