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Chicken Pot Pie

This is a good recipe for leftover chicken,turkey or ham. Chicken can also be poached or boiled if no leftovers are available. A 9 inch pie plate or a 7x11 baking dish can be used if you want to roll the crust into a rectangle."

Ingredients

1 Lb. Cooked Chicken(chopped)
1 Cup Sliced Carrots
1 Cup Frozen Peas
1/2 Cup Sliced Celery
1/2 Cup Chopped Onion
1/3 Cup Butter
1/3 Cup Flour
1/2 Teas. salt
1/4 Teas. Black Pepper
1/4 Teas. Celery Seed
1 3/4 Cup Chicken Broth
2/3 Cup Milk
1 Pkg. Refrigerated Pie Crust
1 Egg


Instructions

Preheat oven to 425F.
In a saucepan melt 1T. butter and sweat carrots, onions, and celery until soft. Add remaining butter. After butter has melted stir in flour,salt,pepper and celery seed. Slowly add broth and milk. Simmer over medium-low heat until thick and bubbly. Remove from heat and set aside.
Place one pie crust in a pie plate sprayed with oil. Place chicken and peas on crust in plate and add gravy mixture. Top with second crust and brush with egg wash.
Bake for 30 to 35 Min. or until golden brown.

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Servings

6

Nutritional Information
Per Serving

no nutrition information available


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