Whats for dinner on a crisp chilly fall evening?!
Who doesn’t love some pie? Pot Pie. Turkey-chicken-Chili even veggie! Perfect time for this fall weather .. I am making them at least once a week. Have fun with it .Make it easy & simple. Veggies of your choice, Make your own pie crust or pre made. I always like to cheat a bit.& only add a top crust for me .Cut back on flour. (however I do use gluten free for my gluten allergy.)You can use all purpose -wheat-or 50/50 is always great choice too.
A little secret I will share is If I am short on time or supplies, I will throw a dash of “fake” potatoes to help thicken the filling up! If you don’t have fresh veggies on hand I use frozen or canned. Fresh is always best. Last advice I offer is I prefer mini pies for us. Make many and pop them in the freezer for other days to have! Here is my recipe- adjust accordingly to your taste buds ENJOY!!
skinless, boneless chicken breast / stew meat – cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
celery seed & 1 ¾ cups chicken broth
⅔ cup milk
unbaked pie crusts
Preheat oven to 425 degrees F
In a saucepan, , carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain set aside.
In the saucepan over medium heat, cook onions in butter until soft 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.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away extras dough. Make small slits in the top
Bake in the preheated oven for 30 to 35 min.