Chicken Pie
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 cups boneless, skinless Chicken breasts (cubed)
- 2 potatoes (peeled and cubed)
- 1 cup carrots (peeled and diced)
- 1 cup frozen peas
- 0.333 cup butter
- 1 small onion (chopped)
- 0.333 cup unbleached all-purpose flour
- ½ tsp Celery seed
- ½ tsp dried thyme
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ¾ cups low-sodium Chicken broth
- ⅔ cup milk
- 2 refrigerated Pie crust (9-inch)
Preparation steps
1.
Preheat oven to 425º F.
2.
In a large saucepan, combine chicken, potatoes, carrots and peas. Cover with water and boil for 15 minutes. Remove from heat source, drain and set aside.
3.
In a saucepan over medium heat, melt butter. Add onions and cook until translucent and soft. Stir in flour, season with celery seed, thyme, salt and pepper. Stir in chicken broth and milk slowly. Simmer over medium-low heat until thick and creamy.
4.
Place the chicken mixture in the bottom pie crust. Pour hot chicken broth mixture over the top. Cover with top crust, sealing the edges. Make several small slits in the top crust to let steam escape.
5.
Place on baking sheet to catch any spills. Bake in oven for 30 to 35 minutes, or until the pastry crust is golden brown and the filling is bubbly. Cool for 5 to 10 minutes before serving.
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