Chicken Pot Pie Recipe

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AuthorSteve Nubie
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Here’s a great way to use some leftover chicken. All you need are some vegetables and some other simple ingredients in a pie crust and you’ll never buy a pot pie again.

How to make a pic crust

INGREDIENTS:
 1 pound skinless, boneless chicken breast halves – cubed
 1 cup sliced carrots
 1 cup frozen green peas
 1/2 cup sliced celery
 1/3 cup butter
 1/3 cup chopped onion
 1/3 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/4 teaspoon celery seed
 1 3/4 cups chicken broth
 2/3 cup milk
 2 (9 inch) unbaked pie crusts. Click here for the pie crust recipe
 1 egg yolk for glazing.
DIRECTIONS:
1

Sauté the carrots, onions and celery in the butter until the onions are translucent.

2

Stir in the flour and blend into the butter and vegetable mix.

3

Add the chicken broth and milk and simmer until the sauce thickens.

4

Season with salt and pepper and celery seed and add the chicken and peas. Stir and remove from heat.

5

Preheat oven to 375° F./190° C

6

Coat a 9-inch square baking pan or 9-inch pie pan with butter.

7

Put the first dough sheet into the pan and poke bottom with a fork.

8

Add the chicken mixture to the pan and top with another sheet of pie dough. Crimp the edges with a fork and trim the excess with a knife.

9

Mix one egg yolk with a tablespoon of water and glaze and then poke holes in top with a fork.

10

Bake at 375° F./190° C. for 45 minutes. Let rest 15 minutes and serve.

Ingredients

INGREDIENTS:
 1 pound skinless, boneless chicken breast halves – cubed
 1 cup sliced carrots
 1 cup frozen green peas
 1/2 cup sliced celery
 1/3 cup butter
 1/3 cup chopped onion
 1/3 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/4 teaspoon celery seed
 1 3/4 cups chicken broth
 2/3 cup milk
 2 (9 inch) unbaked pie crusts. Click here for the pie crust recipe
 1 egg yolk for glazing.

Directions

DIRECTIONS:
1

Sauté the carrots, onions and celery in the butter until the onions are translucent.

2

Stir in the flour and blend into the butter and vegetable mix.

3

Add the chicken broth and milk and simmer until the sauce thickens.

4

Season with salt and pepper and celery seed and add the chicken and peas. Stir and remove from heat.

5

Preheat oven to 375° F./190° C

6

Coat a 9-inch square baking pan or 9-inch pie pan with butter.

7

Put the first dough sheet into the pan and poke bottom with a fork.

8

Add the chicken mixture to the pan and top with another sheet of pie dough. Crimp the edges with a fork and trim the excess with a knife.

9

Mix one egg yolk with a tablespoon of water and glaze and then poke holes in top with a fork.

10

Bake at 375° F./190° C. for 45 minutes. Let rest 15 minutes and serve.

Chicken Pot Pie Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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