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Chicken Pot Pie With Celery Seed Pastry

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Ingredients

Adjust Servings:
1/3 1/3 cup butter or 1/3 cup chicken fat
1/3 cup all-purpose flour
1/4 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika (optional)
2 cups chicken broth
2/3 cup milk
2 cups cooked chicken or 2 cups cooked turkey, cut-up
1 (10 ounce) package frozen peas and carrots (fresh vegetables can also be used)
1/3 cup chopped celery (optional)
1 cup chopped potato (optional)
2/3 cup shortening or 2/3 cup lard, plus
2 tablespoons shortening or 2 tablespoons lard

Nutritional information

645
Calories
383 g
Calories From Fat
42.6 g
Total Fat
10.6 g
Saturated Fat
38.8 mg
Cholesterol
1036.6 mg
Sodium
45 g
Carbs
3.1 g
Dietary Fiber
0.7 g
Sugars
21.1 g
Protein
255g
Serving Size

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Chicken Pot Pie With Celery Seed Pastry

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    Cuisine:

    MUST READ! There is an error in this recipe. This is an original Betty Crocker recipe from way back. use it all the time and I LOVE it!!!! It is supposed to say 2/3 cup plus 2 Tbsp shortening for the crust (not 1/3cup). That is why "Tinkerbell" had a hard time working with the crust. The celery seed is what makes this recipe. It is amazing!

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Pot Pie With Celery Seed Pastry, Source: Betty Crocker’s cookbook This is always a favorite and pretty simple I’ve cooked this for years every year following our Thanksgiving turkey gorge After the big meal, I cook the bird down in a huge stew pot to get all the meat off the bone (skimming fat off as needed) Then I add some veggies and lentils to make turkey soup Any leftovers from that can go into the pot pie 3 different ways to eat leftover turkey, and nothing gets wasted!, MUST READ! There is an error in this recipe This is an original Betty Crocker recipe from way back use it all the time and I LOVE it!!!! It is supposed to say 2/3 cup plus 2 Tbsp shortening for the crust (not 1/3cup) That is why Tinkerbell had a hard time working with the crust The celery seed is what makes this recipe It is amazing!


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees F.

    2
    Done

    Heat Margarine Over Low Heat Until Melted. Blend in Flour, Onion, Paprika Salt and Pepper. Cook Over Low Heat, Stirring Constantly, Until Mixture Is Smooth and Bubbly; Remove from Heat.

    3
    Done

    Stir in Broth and Milk. Heat to Boiling, Stirring Constantly. Boil and Stir 1 Minute.

    4
    Done

    Stir in Chicken and Frozen Vegetables; Reserve.

    5
    Done

    Prepare Celery Seed Pastry.cut Shortening Into Flour, Celery Seed and Salt Until Particles Are Size of Small Peas. Sprinkle in Water, 1 Tablespoon at a Time, Tossing With Fork Until All Flour Is Moistened and Pastry Almost Cleans Side of Bowl (1 to 2 Teaspoons Water Can Be Added If Necessary). Gather Pastry Into Ball.

    6
    Done

    Roll 2/3 of Pastry Into 13-Inch Square on Lightly Floured Cloth-Covered Board. Ease Pastry Into Square Pan, 9x9x2 Inches; Pour Chicken Filling Into Pastry-Lined Pan. Roll Remaining Dough Into 11-Inch Square; Place Over Filling. Roll Edges Under; Flute. Cut Slits in Center to Allow Steam to Escape.

    7
    Done

    Bake, Uncovered, in 425 Degrees F Oven Until Crust Is Brown, 30 to 35 Minutes.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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