A mix between a soup and a casserole, chicken pot pie was something my grandmother frequented!
Ingredients:
1 pound of boneless chicken breast – cubed
1 cup each sliced carrots, green peas
1/2 cup sliced celery
1/3 cup chopped onion
1/3 cup butter
1/2 teaspoon each salt and pepper
1/3 cup flour
1/4 teaspoon celery seed
2 cups of chicken broth
2/3 cup milk
2 9-inch pie crusts
Directions:
Preheat oven to 425 degrees.
Cook chicken and veggies (minus onions) for 15 minutes in a saucepan, then add water and boil for 15 minutes.
DRAIN WATER.
Cook onions in butter in a saucepan.
Stir in flour, salt, pepper, and celery seed.
Now add chicken, broth, and milk. Simmer.
When the mixture is all cooked together, place in pie crust.
Photo Credit Flickr – edwin.bautista
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