Chicken Pot Pie IX (6 pies)

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A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal.

Modified from: Chicken Pot Pie IX

Ingredients

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Original recipe yields 48 servings

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, potatoes, peas, and celery. Add broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Reviews

This chiken pot pie also be frozen.

Used this recipe in my restaurant- it's a huge hit!