Chicken Pot Pie Ii
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3
Potatoes3 stalks
Celery2 tbsps
Vegetable Oil2 tbsps
All-Purpose Flour2 cups
Mixed Vegetable (frozen)1 tsp
Garlic PowderDirections:
1
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder
2
Bring to a boil, turn off heat and cover
3
Let cool in the pot
4
Preheat oven to 350 degrees F (175 degrees C)
5
Wash and cut potatoes into bite size pieces and boil till almost fork tender
6
Drain and set aside
7
Wash celery and cut to bite-size pieces
8
Cut onion to bite-size pieces
9
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes
10
Add the frozen vegetables and cook another 5 minutes
11
Add flour and cook about 30 seconds
12
Add chicken broth and bring to a boil
13
After it has become thick, add potatoes
14
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture
15
Add salt and pepper to taste
16
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell
17
Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven
18
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown