Chicken Pot Pie IX
A tasty chicken pie created from scratch with carrots, peas, and celery.
Ingredients :
1 pound skinless, boneless chicken heart halves – cubed
1 cup sliced carrots
1 cup of frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inches) unbaked pie crusts
Directions :
-Reheat furnace to 425 degrees F (220 degrees C.)
-In a saucepan, mix chicken, carrots, peas, and celery. Append water to cover and boil for 15 minutes. Eliminate from heat, drain, and set aside.
-In the saucepan over medium heat, fry onions in butter until soft and translucent. add 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.
Put the chicken mixture in the bottom pie crust. Drain hot liquid mixture over. Cover with top crust, seal edges, and trim away excess dough. Make some small slits in the top to allow vapor to leave.
-Bake in the preheated oven for 30 to 35 minutes, or till pastry is golden brown and filling is bubbly. Chill for 10 minutes before serving.