This recipe takes at least an hour from start to finish, longer if you have to chop the veggies and chicken before you start. So precut as much as you can, and give yourself plenty of time. This recipe is a huge hit in our family so the time spent is worth it. This is basically the chicken pot pie recipe from All Recipes, repeated here to keep all my recipes together, and to save it for my kids. It’s a really popular recipe, and for good reason.
Chicken Pot Pie
Ingredients
- 1 lb. chicken tenderloins cut into ½ inch cubes
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- 1/3 cup chopped onion
- 1/3 cup butter
- 1/3 cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon celery seed
- 2/3 cup milk
- 1 package refrigerated pie crusts
Instructions
- Preheat oven to 425 degrees.
- In a large saucepan or covered skillet, combine chicken, carrots, peas, celery, and onion. Add enough water to cover and boil for 15 minutes.
- While you wait, press one of the pie shells into a deep 9 ½ inch pie plate.
- Drain the chicken mixture, reserving the cooking liquid. Dump the drained chicken mixture into the prepared pie shell.
- Meanwhile in the same saucepan, over medium heat, melt the butter. Add the flour, salt, pepper, and celery seed. Slowly add in 2 cups of the reserved cooking liquid and the milk, stirring well, and continue cooking and stirring until the sauce thickens.
- Pour the sauce over the pie filling, then top with the remaining pie shell. Cut some slits in the top to let the steam escape.
- Bake, on a cookie sheet, for 30-35 minutes until the crust is golden brown.
- Filling will firm up if you wait 10 minutes before serving, but I always cut into it immediately.
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