¼ teaspoon celery seed
¼ yellow onion, diced
½ cup celery, sliced (optional)
1 cup milk
1½ cups chicken broth
2 cups frozen mixed carrots and green peas
4 boneless, skinless chicken breasts
5 tablespoons butter
5 tablespoons flour
9" pie crust
Salt and pepper to taste
¼ yellow onion, diced
½ cup celery, sliced (optional)
1 cup milk
1½ cups chicken broth
2 cups frozen mixed carrots and green peas
4 boneless, skinless chicken breasts
5 tablespoons butter
5 tablespoons flour
9" pie crust
Salt and pepper to taste
Directions
Over medium high heat, add chicken breasts to a pot of water and bring it to a gentle boil
Reduce to medium low heat and poach the chicken breasts 15-18 minutes, skimming foam from the surface when needed
Meanwhile, over medium low heat, melt butter and stir in onions, cooking until onions are translucent
Add in flour and whisk for 2 minutes to combine and form a roux
Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally
Add peas, carrots and celery to the sauce and season with celery seed and salt and pepper to taste
Drain and remove chicken and dice into cubes
Place the chicken in a 10" skillet and pour sauce over, coating evenly. Stir to combine
Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1" slits to let steam escape
Place the skillet on a baking sheet to catch drips and bake at 425 degrees F for 30-35 minutes or until crust is golden brown
Let it sit for 10 minutes minimum before slicing and serving warm.
Reduce to medium low heat and poach the chicken breasts 15-18 minutes, skimming foam from the surface when needed
Meanwhile, over medium low heat, melt butter and stir in onions, cooking until onions are translucent
Add in flour and whisk for 2 minutes to combine and form a roux
Slowly pour in chicken broth and milk and whisk till smooth. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally
Add peas, carrots and celery to the sauce and season with celery seed and salt and pepper to taste
Drain and remove chicken and dice into cubes
Place the chicken in a 10" skillet and pour sauce over, coating evenly. Stir to combine
Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1" slits to let steam escape
Place the skillet on a baking sheet to catch drips and bake at 425 degrees F for 30-35 minutes or until crust is golden brown
Let it sit for 10 minutes minimum before slicing and serving warm.
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