Food recipes
Pot Pie #1 Alaska Chicken Pot Pie
Pot Pie #1 Alaska Chicken Pot Pie Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw carrots, raw peas, green, frozen, unprepared celery, raw butter, without salt onions, raw wheat flo...
Pot Pie #1 Alaska Chicken Pot Pie
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
peas, green, frozen, unprepared
celery, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
celery, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425:.
In a sauce pan combine chicken,carrots,peas, and celery.
Add water to cover and boil for 15 minutes.
Remove from heat and drain.
Set aside.
In the sauce pan over medium heat,cook onion in butter until soft and translucent.
Stir in flour,salt,pepper,and celery seed.
Slowly stir in the chicken broth and milk.
Simmer over medium-low heat until thick stirring all the time.Remove from heat when thick and set aside.
Place the chicken mixture in the bottom pie crust.
Pour in the hot liquid mixture.
Cover with top crust,seal edges,and cut away excess dough.
Make several small slits in the top to allow the steam to vent.
Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.Cool for 10 minutes before serving.
Please Note: To speed up you can use frozen vegetable medley instead of boiling the carrots,peas and celery.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
peas, green, frozen, unprepared
celery, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
celery, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425:.
In a sauce pan combine chicken,carrots,peas, and celery.
Add water to cover and boil for 15 minutes.
Remove from heat and drain.
Set aside.
In the sauce pan over medium heat,cook onion in butter until soft and translucent.
Stir in flour,salt,pepper,and celery seed.
Slowly stir in the chicken broth and milk.
Simmer over medium-low heat until thick stirring all the time.Remove from heat when thick and set aside.
Place the chicken mixture in the bottom pie crust.
Pour in the hot liquid mixture.
Cover with top crust,seal edges,and cut away excess dough.
Make several small slits in the top to allow the steam to vent.
Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.Cool for 10 minutes before serving.
Please Note: To speed up you can use frozen vegetable medley instead of boiling the carrots,peas and celery.