Homemade Chicken Pot Pie

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 35 min
 
YIELD: 1 pie
LEVEL: --

ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
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Directions

1. Preheat oven to 425 degrees F (220 degrees C.)

2. 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.

3. 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.

4. 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. 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.
Series: Kelsey & Spike Cook
Episode: Pies (Ep. 0)

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4

Newest Ratings and Reviews

Read all 9 reviews

  • on May 07, 2014

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    Delicious, I am so glad we decided to try this recipe. We actually used turkey and it still tasted great!

    people found this review Helpful.
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  • on February 25, 2014

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    Great recipe. I used chicken thighs, 1/4 t. Celery seed, sage infused sea-salt and added the peas right before baking. No pre-boiling. They stayed firm and green. Very tasty.

    people found this review Helpful.
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  • on February 18, 2014

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    This is nice basic recipe, but I would never use peas as they tend to loose their beautiful green color and get that dull gray-green color. You actually have better luck using green onions for some of the green color. Take out a little of the chopped onion or add a little thinly sliced and lightly sauteed, leek for flavor.

    people found this review Helpful.
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