Ingredients
-
1
-
1
-
1 1/3
-
1/4
-
1/3
-
1/3
-
1/3
-
1/2
-
1/4
-
1/4
-
1 3/4
-
2/3
-
2
-
-
Directions
Tabby’s Homemade Chicken Pot Pie, I’ve perfected this chicken pot pie and it’s now a requested favourite among family and friends!, YUM! I added two small potatoes and was out of flour so used 1/2 the amount of cornstarch My husband gave this a 9 out 10 on the delicious scale! Will definitely make again and again , This is an OMG recipe! The broth is so-o good, and it is easy to put together used cooked chicken so I sauteed the onions, carrots and celery in a little butter and added the flour and then the broth and milk I threw in the chicken, some peas and corn and let it simmer for about half an hour I topped it off with dumplings and it was indeed comfort food This will be a staple in our house Thanks, Carole in Orlando
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
in a Saucepan, Combine Chicken, Carrots, Peas, and Celery. Add Water to Cover and Boil For 15 Minutes. Stir Occasionally. Remove from Heat, Drain and Set Aside. |
|
3
Done
|
in the Saucepan Over Medium Heat, Cook Minced Onions in Butter Until Soft. Stir in Flour, Salt, Pepper, and Celery Seed. Mix Chicken Broth and Milk Together. Slowly Stir in Chicken Broth and Milk Mix. Simmer Over Medium-Low Heat Until Thick. Remove from Heat and Set Aside. |
|
4
Done
|
Put Pie Crust in Glass Pie Dish (must not Be Frozen) 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. |
|
5
Done
|
Brush Pie Crust With Milk. |
|
6
Done
|
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. |
