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Chicken Pot Pie

Submitted by: iwannafarm on May 7, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Chicken Pot Pie

I would like to try to make a chicken pot pie for a main entree. The big family size ones where they would dip into it with a serving spoon and serve it on the plate, except I want to use boneless skinless chicken breast instead of chicken pieces. Thanks!

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Ingredients

Directions

I would like to try to make a chicken pot pie for a main entree. The big family size ones where they would dip into it with a serving spoon and serve it on the plate, except I want to use boneless skinless chicken breast instead of chicken pieces. Thanks!


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  1. 5-7
    10:45
    am

    here ya Go!

    Prep. Time: 1:00
    Serves: 8

    1 lb. boned, skinned chicken OR turkey breast meat – cubed
    2 med. carrots – sliced thin
    1 rib celery – sliced thin
    1 cup frozen peas
    1/3 cup butter OR margarine
    1 med. onion – chopped
    1/3 cup all-purpose flour
    2/3 cup milk – low-fat okay
    2 tsp. chicken soup base OR 2 chicken bouillon cubes
    1/2 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. celery seed
    (2) 9″ un-baked pie crusts
    1 Tbls. butter OR margarine

    -Place chicken/turkey, carrots, and celery in a 2-quart saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute.
    -Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.
    -In a 2-quart saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in soup base/bouillon, salt, pepper, and celery seed. Simmer sauce until thick; remove from heat; set aside.
    -Center one pie crust in a lightly greased 9″ pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust.
    -Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.
    -Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown.
    -Rub 1 Tbls. butter over top of hot crust. Cool for 10 minutes before cutting.

  2. 5-8
    1:29
    pm

    Thank you so much! I can’t wait to try this!

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