Chicken Pot Pie
These were both posted at the QVC forum. Not sure if it is what you are looking for
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425º F (220º C.)
In a saucepan, combine chicken, carrots, peas, and celery.
Add water to cover and simmer 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.
I like it with lots of goody so I double the gravy ingredients. But it is good as written also. I grew up eating chicken pot pie made without cream soups and just prefer the old fashion kind. But the other recipes have me tempted to try them. Finally having cooler weather makes this kind of food sound mighty good. :)
posted by Nancy K