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Chicken Pot pie is a casserole that is baked in a pie crust or just sometime just covered with puffed pastry..A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

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Servings: Plates Plates
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Ingredients

Cost per recipe $2.87 view details

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. 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.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 769g
Calories 1534  
Calories from Fat 970 63%
Total Fat 109.17g 136%
Saturated Fat 52.41g 210%
Trans Fat 0.0g  
Cholesterol 394mg 131%
Sodium 2077mg 87%
Potassium 1402mg 40%
Total Carbs 66.83g 18%
Dietary Fiber 11.9g 40%
Sugars 15.12g 10%
Protein 71.21g 114%

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