Chicken Pot Pie IX
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- 1 pound cubed chicken breast
- 2 cups frozen peas & carrots
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- celery salt
- poultry seasoning
- 2 cans chicken broth (approx)
- 2/3 cups skim milk
- 2-9 inch pie crusts
- Preheat oven to 425.
- In saucepan, combine chicken, peas & carrots, celery and cover in chicken broth, boil for 15 minutes. Drain, reserving broth, set aside.
- Bake bottom crust brushed with egg white for 5 minutes.
- Cook butter and onions until soft then add flour, salt, pepper, celery salt and poultry seasoning. Slowly add in milk and broth until desired consistency is reached.
- Pour over chicken mixture, add top to pie and cinch closed, put some slits in top to vent. Bake for 32 minutes.
This recipe is a personal recipe added by ckaiser and has not been tested or endorsed by MyRecipes.
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Chicken Pot Pie IX Recipe at a Glance
- COURSE: Main Dishes