These were fantastic! That is all there is to say. I found this on Allrecipes.com. 🙂 They are savory, perfectly cooked pot pies! You can use pre-made pie dough or make your own. I made my own and it was great. I am usually not a fan of boiling, but it was flavorful and very tender. A+! I used five ramekins (technically souffle dishes) and it was a perfect size for us. I went light on the butter for the roux and it worked out nicely. I also used the pie crust on just the top to save calories and again, no problem!
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion*
- 1/3 cup all-purpose flour
- /2 teaspoon salt
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
2 (9 inch) unbaked pie crusts (Or homemade dough
*Onion can flare some patients, so please know if you can use it first.
- 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, 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.