1 pound Skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 1/4 cup chicken broth
2/3 cup milk
1 egg white
2-9 inch unbaked pie crusts
Instructions
Preheat oven to 375 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 sauce pan over medium hear, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. 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 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. Beat egg white and brush over crust.
Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.
Serving
Suggestions
Cool for 10 minutes before serving.
Originally Submitted
11/17/2008
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