Chicken Pot Pie

  • Currently 4/5
4 Tbsp butter
3 stalks celery, chopped
3 medium carrots, peeled and chopped
1 cup chopped onion
1/3 cup flour
2 cups chicken broth
1 tsp chicken bouillion granules
1 cup heavy cream
2 cups cooked, chopped chicken
1/2 cup frozen green peas, thawed
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1 refrigerated pie crust (or homemade)
1. Preheat oven to 400 F. Heat butter in a large skillet over medium-high heat. Add celery, carrot and onion; cook, stirring often, 7 minutes or until tender. Add flour; stir until smooth. Add chicken broth and bouillon; bring to a boil, stirring constantly. Reduce heat, and stir in cream. Cook, stirring frequently, 5 minutes or until thickened. Stir in chicken, peas, thyme, salt and pepper.
2. Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie crust on a work surface. Cut small slits in center to vent, and place over filling. Fold edges under.
3. Bake 30 minutes or until crust is lightly browned and filling is bubbly. Cool 10 minutes before serving.

Candace Trotter

Member since Nov 2009

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