Monday, December 10, 2012

Chicken Pot Pie

Our family dinner tonight... (great for one year olds!, they can eat everything in here... and our little hungry hungry hippo wouldn't stop chowing down)  So so so good!

Chicken Pot Pie

2 medium chicken breasts
1 1/2 cup sliced carrots
1 1/2 cup frozen green peas
1 cup sliced celery
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1 3/4 cups broth
2/3 cup milk

2 (9 inch) unbaked pie crusts (I apologize, I didn't make from scratch ;/!)

Directions:    Oven - 425 degrees, 9 in glass pie plate
1. Boil chicken breasts in large sauce pot with a couple cups of water.  Meanwhile, chop carrots and celery.  After chicken is no longer pink, add carrots, celery and peas to same sauce pot.  Continue to cook another few minutes until carrots are soft.  Shred chicken in pot.
2. Chop onion.  Saute onion and butter in frying pan until onion is tender, on low/medium heat. Slowly add flour and spices, mixing constantly. Pour broth liquid from the veggies and chicken slowly into roux, stirring constantly.  Slowly add milk.  Stir until thickened.
3. Drain remaining liquid (if any) from veggies and chicken.
4. In a 9 in pie plate, 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 30-35 min or until golden brown and bubbly.  Let stand 5 minutes before serving.

Before baking... 

And after baking!  Mmmm.

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