In a large saucepan over medium heat, add 2 Tbs. oil, add cubed chicken and brown on all sides then remove with slotted spoon to a plate.
Add 1/3 cup butter to same saucepan and saute onion until soft. Add carrots and celery and saute another 5 minutes. Add flour, salt and pepper, stir until flour is a golden color and add chicken broth and milk. Whisk until slightly thickened, add chicken and peas simmer for 5 min.
Add all ingredients to pie crust, cover with top crust, seal edges and make several small slits in the top to allow steam to escape. Bake in preheated oven for 30-35 min. or until pastry is golden brown and filling is bubbly. Cool for 10 min before serving.
Originally Submitted
8/17/2009
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