– 1 Cup Sliced Carrots – 1 Pound boneless chicken breast– 2 unbaked pie crust– 1 Cup Frozen Green Pea– ⅓ Cup Flour– ½ Cup Sliced Celery– ⅓ Cup Butter– ⅓ Cup Onion (Chopped)– ½ Tsp Salt– ⅔ Milk– ¼ Tsp Black Pepper– ¼ Tsp Celery Seed – 1 ¾ Cups Chicken Broth
– 1 Cup Sliced Carrots – 1 Pound boneless chicken breast– 2 unbaked pie crust– 1 Cup Frozen Green Pea– ⅓ Cup Flour– ½ Cup Sliced Celery– ⅓ Cup Butter– ⅓ Cup Onion (Chopped)– ½ Tsp Salt– ⅔ Milk– ¼ Tsp Black Pepper– ¼ Tsp Celery Seed – 1 ¾ Cups Chicken Broth
Step:1
Preheat the oven to 425 F. Cover the chicken, carrot, peas, and carom seeds with water, cover, and simmer for 15min until it boils, then remove from the fire.
Step: 2
Melt the butter in a separate pot and saute the onion for 5 min, until soft. Whisk in the salt, celery seed, flour, salt, pepper, and gradually stir in the chicken stock and milk.
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Step: 3
Then, boil it for 5-10 minutes on low heat, then remove from the heat and set aside.
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Step: 4
Step: 4
Pour the heated liquid mixture over the chicken and veggies in the lower pie crust, then cover with the top crust, seal the borders, and cut off the leftover dough.
Pour the heated liquid mixture over the chicken and veggies in the lower pie crust, then cover with the top crust, seal the borders, and cut off the leftover dough.
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Step: 5
Bake for 20-35 minutes, or until the crust is golden brown. After the crust has browned, allow it to cool for 10 minutes before serving the chicken pot pie and enjoying it.
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