Chicken Pot Pie




  1. Preheat oven to 425°F (200°C)
  2. Combine chicken, carrots, peas and celery in a medium saucepan. Add just enough water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. Add onions and butter to saucepan and set heat to medium. Cook onions until soft and translucent. Stir in flour, salt, black pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thickened. Remove from heat and set aside.
  4. Place half of the chicken mixture in each of the bottom pie crusts. Pour half of the hot liquid mixture into each pie crust. Cover each pie with its with top crust, seal the edges, and cut away excess dough. Make several small slits in top crust to allow steam to escape.
  5. Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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