Monday, August 24, 2015

Fall Recipe:

Looking for something to warm for the upcoming autumn chill??

Here is a fantastic fall recipe that is great for the whole family!

Chicken Pot Pie 
  Takes about 1 hr and 10 min. to make    Servings: 8 (or it depends on how you cut it)

You will need:

  • 1  lb of boneless of cubed skinless, and boneless chicken breasts 
  • 1 cup peas
  • 1 cup of fresh or frozen peas
  • 1/2 cup sliced celery
  • 1/3 cup all- purpose flour
  • 1/3 cup chopped onion                     
  • 1/3 cup butter
  • 2/3 cups of milk 
  • 1 3/4 cups chicken broth 
  • 1/4 tsp. celery seed
  • 1/2 tsp. salt (optional)
  • 1/4 tsp. black pepper
  • 2(9 inch) unbaked pie crusts

    1. Preheat oven to 425 degrees
    2. In a large sauce pan over medium heat, combine chicken, celery, peas and carrots. Add water so that it  completely covers the veges and chicken and boil for 15 minutes. Then remove from heat, drain, and set aside to cool. 

    3. In the saucepan over medium heat, cook onions in the butter until soft. Stir in flour, pepper, salt and celery seed. Slowly stir in milk and chicken broth. Simmer over medium-low heat until starts to thicken. Remove from heat and set aside.
    4. In the bottom of the pie crust, place the chicken mixture. Pour the hot liquid mixture over. cover and seal the top and sides of the pie crust. Cut off any excess dough.
Make small slits on the top of the crust to allow steam to escape.
    5. Finally, bake pies in preheated oven for 30-35 minutes, or until pie is golden brown. 
   6. Enjoy!!( caution: wait 10 minutes before serving)

~Written by: Areza, G&N Intern 2015