Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 1 lb chicken breast, cubed; 1 cup sliced carrots (frozen); 1 cup peas (frozen); 1/2 cup sliced celery; 1/3 cup sweet onion, chopped; 1/2 cup flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp celery seed; 1 3/4 cup chicken broth; 1 egg, beaten (optional); 1/3 cup butter; 2/3 cup cream; 2 (9 inch) unbaked pie crusts

If you are having trouble lately in the kitchen when it involves obtaining your cuisine perfect, you are not the only one. Many people have natural cooking talent yet not quite enough knowledge to cook with perfection. This Chicken Pot Pie dish is an excellent start, very easy to cook as well as delicious.

Chicken Pot Pie

You can cook Chicken Pot Pie using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Pot Pie :

You need chicken breast, cubed.

You need to prepare sliced carrots (frozen).

Provide peas (frozen).

Use sliced celery.

You need sweet onion, chopped.

Use flour.

Use salt.

Use black pepper.

You need celery seed.

Provide chicken broth.

Use egg, beaten (optional).

You need to prepare butter.

Prepare cream.

You need unbaked pie crusts.

Short Tips:

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step by step :Chicken Pot Pie

Preheat oven to 425..

In saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside..

In small bowl mix flour, salt, pepper and celery seed..

In the saucepan over meadium heat, cook onions in butter until soft and translucent. Stir in flour mixture. Slowly stir in chicken broth and milk. Take your time mixing until it is well blended, thick and creamy. Remove from heat and set aside..

Combine chicken and sauce..

Spray a 9 inch pie plate with PAM. Put bottom portion of pie crust in pie plate and cut away excess dough. Pour in chicken mixture. Cover with top crust, cut away excess dough leaving about an inch of overhang to tuck under bottom pie crust and seal edges. Make several small slits in the top to allow steam to escape. Optional: beat an egg and baste the top lightly..

Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 15-20 minutes before serving..

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