Friday, November 26, 2010
This is one of the best pot pie recipes ever made- great with turkey or chicken
1 lb skinless chicken breast cubed (or turkey leftovers)
1 c sliced carrots
1 c frozen peas
1/2 c sliced celery
1/3 c butter
1/3 c chopped onion
1/3 c all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1-3/4 c chicken broth (veggie is also good)
2/3 c milk
2 unbaked pie crusts (I use the Pillsbury pre-made ones)
Preheat oven 375
In sauce pan over medium heat cook chicken, celery, carrots and peas. (recipe actually calls to boil them all but I prefer to use leftover meat so I just cook with a tablespoon of butter until slightly tender) Once cooked- set aside. You can also add diced cooked potato and corn for some variety.
In sauce pan over medium heat cook onions in butter until tender and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over med-low until thick. Remove from heat- set aside. *I like to double the sauce portion but it is a personal preference. Not all of it fits but add as much as you like.
Place chicken mixture in bottom of pie curst. pour hot liquid mixture over. Cover with top crust- seal edges, cut away excess dough. Make tiny slits in top to allow steam to escape.
Bake 35-45 minutes until top is golden brown and filling is bubbly.
Cool 10 minutes before serving.