Chicken pot pie

Chicken pot pie

Chicken pot pie

Chicken pot pie photo 1
Chicken pot pie photo 2
Chicken pot pie photo 3


  • milk - 2/3 c
  • salt - 1/2 tsp
  • flour - 1/3 c
  • margarine or butter - 1/3 c
  • pepper - 1/4 tsp
  • chopped onion - 1/3 c
  • chicken broth
  • ice water - 4 5
  • celery seed - 2 tsp
  • 10 oz - 1 pkg
  • cut up cooked chicken - 2 c
  • Celery Seed Pastry - 1 item
  • Blend in flour, onion, salt and pepper

How to make chicken pot pie:

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables; set aside. Prepare Celery Seed Pastry. Line a 13-inch square pan with 2/3 of the pastry that has been rolled out. Pour filling into the pastry lined pan. Roll out remainder of the dough and place over the filling. Flute edges; cut slits in center. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes.Celery Seed Pastry:2/3 c. plus 2 Tbsp. shortening2 c. flour2 tsp. celery seed1 tsp. salt4 to 5 Tbsp. ice water Cut shortening int flour, celery seed and salt. Sprinkle in water (1 tablespoon at a time), tossing with fork until pastry almost cleans the side of the bowl. Gather pastry into ball.

Recipe categories: Casseroles, One Dish meal, Savory pies.

Chicken pot pie
Average rating: 3.9 of 5, total votes: 7
Cook. Time: PT1H35M
Total Time: PT1H35M

Cause of complaint:

Related ingredients:
margarine, ground beef, frozen chopped broccoli, egg noodles, medium zucchini, sliced 1/2-inch thick, grits, sweet potatoes about 4 good sized ones, chicken breasts, skinned, boned and cut in pieces after pressure cooked, corn tortillas, cut in bite size pieces and soaked in 2/3 c, sliced zucchini small size
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