Wednesday, August 3, 2016

Skillet Chicken Pot Pie

Ingredients for 6 servings

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


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.

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