Chicken Pot Pie IX
Chicken Pot Pie IX takes around 1 hour and 10 minutes from beginning to end. For $1.47 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 420 calories, 18g of protein, and 23g of fat. This recipe serves 8. It works well as an affordable main course. 14111 person have tried and liked this recipe. A mixture of black pepper, chicken broth, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Allrecipes. Overall, this recipe earns a pretty good spoonacular score of 68%. If you like this recipe, take a look at these similar recipes: Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, Instant Pot Chicken Pot Pie Soup, and One Pot Creamy Chicken Pot Pie Pasta.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1/4 teaspoon black pepper
1/3 cup butter
1 cup sliced carrots
1/2 cup sliced celery
1/4 teaspoon celery seed
1 3/4 cups chicken broth
1/3 cup all-purpose flour
2/3 cup milk
1/3 cup chopped onion
1 cup frozen green peas
1/2 teaspoon salt
1 pound skinless, boneless chicken breast halves - cubed
2 (9 inch) unbaked pie crusts
Equipment:
oven
sauce pan
Cooking instruction summary:
Preheat 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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery.
3. Add water to cover and boil for 15 minutes.
4. Remove from heat, drain and set aside.
5. 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.
6. Remove from heat and set aside.
7. Place the chicken mixture in bottom pie crust.
8. 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.
9. 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.
Nutrition Information:
covered percent of daily need
