Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 3 celery stalks with leaves; 6 1/4 c. water, divided; 1 1/2 lb. chicken breast halves, skinned; 1 bay leaf; 1 1/2 tsp. salt, divided; 1/4 tsp. pepper; 1 1/2 c. cubed potato; 3/4 c. sliced carrot; 1/2 c. diced celery; 1/4 c. minced onion; 1/4 tsp. ground thyme; 1/4 tsp. pepper; 3 Tbsp. cornstarch; 1 c. all-purpose flour; 1/3 c. skim milk; 3 Tbsp. vegetable oil; 1 1/4 tsp. baking powder; 1/8 tsp. paprika

18 ingredients

6 steps

Ingredients

3 celery stalks with leaves
6 1/4 c. water, divided
1 1/2 lb. chicken breast halves, skinned
1 bay leaf
1 1/2 tsp. salt, divided
1/4 tsp. pepper
1 1/2 c. cubed potato
3/4 c. sliced carrot
1/2 c. diced celery
1/4 c. minced onion
1/4 tsp. ground thyme
1/4 tsp. pepper
3 Tbsp. cornstarch
1 c. all-purpose flour
1/3 c. skim milk
3 Tbsp. vegetable oil
1 1/4 tsp. baking powder
1/8 tsp. paprika

Directions

1

Cut celery tops with leaves from stalks; reserve stalks for use in other recipes.
2

Combine celery tops, 6 cups water, chicken, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven. Cover and bring to a boil.
3

Reduce heat; simmer 1 1/2 hours or until chicken is done.
4

Remove chicken from broth, reserving 3 cups broth.
5

Chill reserved broth.
6

Bone chicken and cut into bite size pieces; set aside.