Many of you know by now that I
volunteer teach the Cooking Class at our
local Middle and High School.
Many of these students know
NOTHING of what goes on in a kitchen.
While other's have grown up in homes
where they have helped in the kitchen
occasionally. It makes for trying to come up
with a recipe to teach them ALL
a little difficult. It makes me try to think
of ways to "simplify" a recipe.
Making chicken pot pie is not hard.
However for teaching purposes I
decided to fore go making the
pie crust portion of this recipe and
save it for another class.
*if you are interested in making the
pie crust you can go HERE for my recipe.
Homemade Chicken Pot Pie
(makes a 9" pie)
3 Boneless Skinless Chicken Breasts~cubed
1 (12oz.) Pkg. Frozen Peas and Carrots
1/2 C. Celery ~finely diced
2 Potato's~ peeled/cubed
1/3 C. Butter
1/4 C. White Onion~ diced
1/3 C. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Celery Seed
1 (12oz.) Chicken Broth
2/3 C. Milk
2 (9" inch) Unbaked Pie Crusts*
*I used the rolled style
Preheat oven to 425
In a saucepan combine chicken,
veggies, celery along with enough water
to cover the top. Bring to a boil until
chicken is cooked and veggies are fork
tender. Drain and set aside.
In a medium skillet saute the butter
with the onion until tender. Whisk in all
the dry ingredients, mix well then slowly
pour in the broth and milk. Continue
to whisk until the mixture has thickened.
Roll out the pre-made crusts make
sure to roll it out so you have a little
extra hanging over the edge of your
pie pan. Mix together your cooked veggies
and chicken, with the sauce.
Pour all into crust lined pan.
Top it with the second crust.
Pinch edges making sure you seal it well.
Make an egg was by beating your egg
along with 1 tsp. water. Brush over top crust.
Make 3-4 slits in the crust.
Bake for 40 Minutes.