Chicken Pot Pie IX

Chicken Pot Pie IX

6798
Robbie Rice 181

"A delicious chicken pie made from scratch with carrots, peas and celery."

Ingredients

1 h 10 m servings 415 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. 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.
  3. 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.
  4. Place the chicken mixture in 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.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

6798
  1. 9592 Ratings

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The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked fo...

After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture ...

I'm giving this recipe 5 stars for the way it turned out after my modifications, without them I doubt it would have been as good. I took a lot of the previous suggestions, and I boiled my veggi...