Chicken pot pie

Name: Chicken pot pie
Cuisine: American
Ingredients: 1 pound chicken breast halves 1 cup sliced carrots 1 cup frozen green peas ½ cup sliced celery ⅓ cup butter ⅓ cup chopped onion 1/4 cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon celery seed 1 1/2 cups chicken broth; 1/2 cup milk; 2 pie crusts

5 steps

Updated at: Wed, 16 Aug 2023 16:48:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories3526.6 kcal (176%)

Total Fat212.5 g (304%)

Carbs301.8 g (116%)

Sugars22.8 g (25%)

Protein102.1 g (204%)

Sodium4907.7 mg (245%)

Fiber20.4 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundchicken breast halves

1 cupcarrots

sliced

1 cupfrozen green peas

½ cupcelery

⅓ cupbutter

⅓ cuponion

¼ cupall-purpose flour

½ teaspoonsalt

¼ teaspoonblack pepper

¼ teaspooncelery seed

1 ½ cupschicken broth

½ cupmilk

2pie crusts

Instructions

Step 1

Preheat oven to 425°F

OvenPreheat

Step 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.

Step 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.

Step 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.

Step 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.