Chicken Pot Pie
- Number of Servings: 8
Ingredients
Ingredients * 1 pound skinless, boneless chicken breast halves - cubed * 1 cup sliced carrots * 1/2 cup sliced celery * 1/3 cup butter * 1/3 cup chopped onion * 1/3 cup all-purpose flour * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1/4 teaspoon celery seed * 1 3/4 cups chicken broth * 2/3 cup milk
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, and celery . Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. -skip this step if using cooked chicken
3. In the saucepan over medium heat, cook onions and veggies 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.
4. Place the chicken mixture in bottom baking dish, top with biscuits
5. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user TPITTLE.
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, and celery . Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. -skip this step if using cooked chicken
3. In the saucepan over medium heat, cook onions and veggies 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.
4. Place the chicken mixture in bottom baking dish, top with biscuits
5. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user TPITTLE.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 1.1 g
- Cholesterol: 35.3 mg
- Sodium: 297.2 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.1 g
- Protein: 16.5 g
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