Chicken Pot Pie Recipe by Licia420
Cooking Instructions 25 mins 1 preheat oven to 425° 2 in a sauce pan combine sliced chicken, carrots, peas, corn and celery. Add 2 cups of water and boil for 15 minutes. then remove from heat and drain liquid. 3 in a second sauce pan combine onions, garlic and the butter and saute (over low to medium) the combination until the onion is translucent. Add flour, salt, pepper, celery seed, chicken broth, and milk. Continue cooking at a medium temperature until mixture thickens. Take off heat once thickened and set aside. 4 Place the pie crust in the pie pan and fill he bottom crust with the chicken mixture then pour the sauce mixture over the chicken mixture in the pie crust. Then alloy the top crust and close all holes in the crust and bake for 30-35 minutes. 5 let stand for 5 minutes after being taken out of the oven then serve. 1 preheat oven to 425° 1 preheat oven to 425° 2 in a sauce pan combine sliced chicken, carrots, peas, corn and celery. Add 2 cups of water and boil for 15 minutes. then remove from heat and drain liquid. 2 in a sauce pan combine sliced chicken, carrots, peas, corn and celery. Add 2 cups of water and boil for 15 minutes. then remove from heat and drain liquid. 3 in a second sauce pan combine onions, garlic and the butter and saute (over low to medium) the combination until the onion is translucent. Add flour, salt, pepper, celery seed, chicken broth, and milk. Continue cooking at a medium temperature until mixture thickens. Take off heat once thickened and set aside. 3 in a second sauce pan combine onions, garlic and the butter and saute (over low to medium) the combination until the onion is translucent. Add flour, salt, pepper, celery seed, chicken broth, and milk. Continue cooking at a medium temperature until mixture thickens. Take off heat once thickened and set aside. 4 Place the pie crust in the pie pan and fill he bottom crust with the chicken mixture then pour the sauce mixture over the chicken mixture in the pie crust. Then alloy the top crust and close all holes in the crust and bake for 30-35 minutes. 4 Place the pie crust in the pie pan and fill he bottom crust with the chicken mixture then pour the sauce mixture over the chicken mixture in the pie crust. Then alloy the top crust and close all holes in the crust and bake for 30-35 minutes. 5 let stand for 5 minutes after being taken out of the oven then serve. 5 let stand for 5 minutes after being taken out of the oven then serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Comfort Chicken Noodle Soup English Toffee easy bisquick banana bread OCB's Cake Magic Simple Apple Cake Comfort Chicken Noodle Soup English Toffee easy bisquick banana bread OCB's Cake Magic Simple Apple Cake Summer Squash Soup Lemon pepper chicken Easy Corn Bread slap yo grandparents meatloaf Easy Lemon Crinkle Cookies Comfort Chicken Noodle Soup Coconut marshmallow covered pineapples Martha's Old Time Banana Bread cracked pepper Turkey melt enchiladas verdes Summer Squash Soup Lemon pepper chicken Easy Corn Bread slap yo grandparents meatloaf Easy Lemon Crinkle Cookies Comfort Chicken Noodle Soup Coconut marshmallow covered pineapples Martha's Old Time Banana Bread cracked pepper Turkey melt enchiladas verdes