Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 fryer; 1 onion, sliced thinly; 1/2 c. chopped celery; 1 1/2 tsp. salt; 1 1/2 tsp. pepper; 2 c. water; 1 c. small pearl onions; 1 c. cubed raw potatoes; 1 c. cubed raw carrots; 1/4 c. flour; 1/2 c. milk; 1 c. English peas; 2 unbaked pie crusts

13 ingredients

7 steps

Ingredients

1 fryer
1 onion, sliced thinly
1/2 c. chopped celery
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 c. water
1 c. small pearl onions
1 c. cubed raw potatoes
1 c. cubed raw carrots
1/4 c. flour
1/2 c. milk
1 c. English peas
2 unbaked pie crusts

Directions

1

Cook together the first six ingredients.
2

Remove chicken from broth; skin, bone and cut into chunks.
3

Heat 2 cups broth and add pearl onions, potatoes and carrots; cook until tender.
4

Remove vegetables with slotted spoon.
5

Stir flour and milk into 2 cups broth and bring to boil.
6

Add cooked vegetables, peas and chicken. Pour into a 9 x 13-inch baking dish and cover with pie crusts. Bake at 425° for 30 minutes.
7

Also freezes well.