Yum! This is one of those Fall dishes that reminds me of home…even though my mom never made it :). But let’s face it…it’s pie! Who doesn’t love pie. Now there is one frozen pie that is definitely worth a second look for those days when you want a chicken pot pie, but just don’t have the time or energy to make one. That frozen pot pie is by Marie Callender…and it really is quite good! But honestly this recipe is so easy that you’ll probably never buy a frozen pie again….give it a try, you won’t be sorry…it’s easy and delish!
3/4 pound skinless boneless chicken (cubed)
– or you can use leftover already cooked chicken.
3/4 cup sliced or chopped carrots
3/4 cup frozen green peas
1/4 – 1/2 cup chopped celery
1/4 cup butter
1/4 cup chopped butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery flakes
1 1/4 cups chicken broth
1/2 cup milk
2 (9 inch) unbaked pie crusts
(I use Pilsbury prerolled crusts in a box)
-Preheat oven to 425 F. (220 C.)
-heat 2 TBLS Olive oil in fry pan…sautee chicken until pink is gone. (of course if using leftover precooked, skip this step.
– In saucepan, combine carrots, peas and celery, cover with water and cook on medium heat for ~15 minutes. Drain off water, add chicken to the vegetable mixture and set aside.
-cook onion in butter until translucent. Stir in flour, slowly. Slowly stir in chicken broth and milk. Simmer over medium heat until thickened. Season with salt, pepper and celery flakes.
– roll out bottom pie crust and place on pie plate. Put chicken/vegetable mixture in bottom of pie crust. Pour thickened liquid over. Cover with top crust. Seal and flute edges. Cut several slits in top pie crust to allow steam to escape.
– bake in preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving. Serves 4 – 6 people.
I forgot to take a picture after it was cooked because everyone was hungry and dug in…but I can tell you it was nice and golden brown and very delicious!
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