Chicken Pot Pie

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 20 minutes

食材

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 milk

2 (9-inch) unbaked pie crusts

步驟

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.

Slowly stir in chicken broth and milk.

Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.

Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Enjoy!

筆記

How to Store Chicken Pot Pie

Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.

營養

• 卡路里: 412 kcal
• 總脂肪: 24 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 0 g
• 膽固醇: 55 mg
• 鈉: 517 mg
• 總碳水化合物: 30 g
• 膳食纖維: 3 g
• 總糖: 3 g
• 蛋白質: 18 g