Grandma's Chicken Pot Pie

 Grandma's Chicken Pot Pie


Carry on tradition with Grandma's Chicken Pot Pie. A homemade classic that's full of love and flavor.
My grandma didn't cook fancy dishes, but every one of them was filling, made with love, and carry fond memories of the grand kids fighting over the last piece. have updated it to use a few modern conveniences.

Grandma's Chicken Pot Pie



Cook time: 50 Min  Prep time: 20 Min  Serves: 8 (Two Pies)
Ingredients
2 lb boneless chicken, cubed
1 carrot, diced
1 parsnip, diced
2 stick celery, diced
1 c frozen peas
1/2 onion, diced
1/3 c all-purpose flour
1/2 c mixed rice, cooked
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp celery seed
2 c chicken broth
2/3 c milk
1 Tbsp chopped Italian parsley
dash garlic powder, to taste
1 tsp poultry seasoning
4 refrigerated pie crusts
Directions
1. In a saucepan, combine chicken, carrots, peas, and celery.
2. Add water to cover and boil for 15 minutes.
3. Remove from heat, drain, and set aside.
4. In a saucepan, over medium heat, cook onions in butter until soft and translucent.
5. Stir in flour and all spices.
6. Slowly stir in chicken broth.
7. Slowly stir in milk. Simmer over medium-low heat until thick.
8. Remove from heat and set aside.
9. Preheat oven to 350. Gently spray two pie pans and place one pie crust in each pan.
10. Stir cooked rice into the drained chicken mixture.
11. Add a pie crust to each prepared pan. Prick pie crust with a fork.
12. Place half the chicken mixture in the bottom pie crust.
13. Pour hot liquid mixture over.
14. Cover with top crust. Seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Repeat with the second crust.
15. Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly.
16. Cool for 10 minutes before serving.

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