ChickenDinner

Serge Chicken Pot Pie Recipe

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Sunday dinner nice again! Try this easy-to-prepare Chicken Pot Pie recipe by Serge.

Ingredients
-1 pound skinless, boneless chicken breast halves – cubed
-1 cup sliced carrots
-1 cup 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 Serge milk
-2 (9 inch) unbaked pie crust

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Serge Chicken Pot Pie Recipe

Serge Chicken Pot Pie Recipe

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Equipment

  • Oven

  • Saucepan

Ingredients

  • 1 pound skinless, boneless chicken breast halves - cubed

  • 1 cup sliced carrots

  • 1 cup 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 Serge milk

  • 2 (9 inch) unbaked pie crust

Instructions

1

Instruction

Preheat oven to 425 degrees F (220 degrees C.)
2
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.
3
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir 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.
4
Place the chicken mixture in the 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.
5
Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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