Friday, April 20, 2012

Chicken Pot Pie

  • 1 lb cubed chicken (or one chicken carcass)
  • 1 c chopped carrots
  • ½ c chopped celery
  • 1 c frozen peas
  • ⅓ c butter
  • ⅓ c chopped onion
  • ⅓ c flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery seed
  • ⅔ c milk
  • One 9" double pie crust
Cover chicken with water in a medium stockpot and simmer 30 minutes. Remove chicken from pot and add carrots and celery. Simmer 15 minutes, add peas, return to boil, then remove from heat. Strain, reserving 1¾c broth (reserve the rest for another use). Combine chicken and vegetables in a bowl. In now-empty pot, melt butter and saute onions until tender. Stir in flour and seasonings. Add broth and milk and cook until thickened.

Distribute chicken mixture evenly over bottom crust in pie pan, pour sauce over, and cover with top crust. Seal and vent.

Bake at 425° for 30–35 minutes.

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