Tracy's Chicken Pot Pie

Adapted from: Tracy Grace

1 pint Pressure Canned Chicken, roughly shredded
1 cup Sliced Carrots
1 cup Frozen Peas
½ cup Sliced Celery
1/3 cup Butter
1/3 cup Chopped Onion
1/3 cup All-purpose Flour
¼ teaspoons Black Pepper
½ teaspoons Salt
¼ teaspoons Celery Seed
1 ¾ cup Chicken Broth
2/3 cup Milk
2 Unbaked Pie Crusts (Homemade or Store Bought)
Preheat oven to 425°F.
In a saucepan, combine chicken, carrots, peas, and celery.
Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
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.
Place the chicken mixture in the 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.
Bake for 30-35 minutes, until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving. 

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