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My review
Chicken Pot Pie IX
Robbie Rice
"A delicious chicken pie made from scratch with carrots, peas and celery."
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Ingredients
1 h 10 m servings 412 calsOriginal recipe yields 8 servings (1 9-inch pie)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C.)
- 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.
- 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.
- Place the chicken mixture in 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.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 412 calories; 23.9 g fat; 30.4 g carbohydrates; 18.4 g protein; 55 mg cholesterol; 517 mg sodium. Full nutrition
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Reviews
Read all reviews 809111364 Ratings
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Most helpful positive review
4/14/2002
The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked fo...
Most helpful critical review
2/15/2008
Boil the chicken and veggies? For 15 minutes? And then throw the broth away? Then add canned broth? Really? Is that how to do it? I suggest sauteeing the chicken pieces, celery and onion to...
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Least positive
Newest
4/14/2002
The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked fo...
2/25/2007
After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture ...
11/28/2006
I'm giving this recipe 5 stars for the way it turned out after my modifications, without them I doubt it would have been as good. I took a lot of the previous suggestions, and I boiled my veggi...
2/15/2008
Boil the chicken and veggies? For 15 minutes? And then throw the broth away? Then add canned broth? Really? Is that how to do it? I suggest sauteeing the chicken pieces, celery and onion to...
12/4/2007
This was SO delicious, the best I have ever tasted. I made it with the "Butter Flaky Pie Crust" and it turned out perfectly flaky and wonderful. I pre-baked the bottom crust for 6 minutes, dou...
11/27/2006
I am not a "pot pie" fan but made this for my guy yesterday. Took the advice of others and used a rotisserie chicken, added poultry seasoning and garlic powder, etc. Also used frozen deep dish p...
3/31/2006
This was AMAZING! My family kept raving how good it was. Like others before me, I boiled the veggies and the chicken in the chicken broth. When the chicken was done I saute'd it in butter with g...
2/23/2007
I've been making this for years now, and I've adjusted the recipe as follows: 1) I double the sauce recipe as others suggest, 2) I add in poultry seasoning, garlic powder, and chili powder to th...
10/17/2003
This recipe was wonderful! It definately puts the frozen pot pies to shame. I only did one thing differently after reading others reviews saying that the bottom crust was soggy. I beat an egg ...