Pasta is an important part of Italian cuisine, and it is a staple food...
- 1 Pound skinless, small pieces of boneless chicken breast
- 1 cup Carrots cut into small pieces
- 1 cup Frozen green peas (bring to room temperature before using them)
- 1/2 cup Sliced celery
- 1/3 cup Softened butter
- 1/3 cup Chopped onion
- 1/3 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper powder
- 1/4 teaspoon Celery seed
- 1 or 3/4 cups Chicken broth
- 2/3 cup Milk
- 2 unbaked Pie crusts
This Chicken Pot Pie is very simple to prepare. You do not necessarily have to be a cooking expert for cooking this delicacy. First, cook chicken with all its ingredients in a saucepan. Later bake in a pre-heated oven. Check the oven a couple of times to check if the piecrust is golden brown and the chicken pie does not become too dry. If the chicken is too dry, then it will be very hard to eat. Soft chicken is always good. Hence, always cook the chicken in a tender stage. You can always keep the chicken in tender cooked form to keep its softness.
If you feel the dish is dry, reduce the temperature and increase the liquid mixture. If the sauce is too dry, add some water and heat it. Adding water is the best way to keep the consistency of the sauce. You can use potatoes instead of celery. Cook the chicken and the vegetables in the chicken stock instead of water. Cooking in the chicken stock can add the flavor and taste the dish.
Benefits of Chicken & other ingredients:
Chicken is rich in selenium, good for thyroid, metabolism, and immune function. It is rich in retinol, alpha, and beta-carotene, and lycopene, all derived from vitamin A, all vital for a healthy eyesight. Chicken contains low cholesterol, so unlike other red meats, chicken is the best preferred non-vegetarian food, after fish. Onions contain chromium, which helps to regulate blood sugar. Onions scavenge free radicals, therefore reducing the risk of gastric ulcers. Other spices help in digestion.
- Preheat oven to 220 degree Celsius.
- In a saucepan, mix chicken, carrots, peas, and celery. Add water and boil for 15 minutes. Remove from heat, drain out the excess water, set aside, and allow it cool.
- 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.
- Place the chicken mixture in bottom of piecrust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small incisions on top of the dough to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until piecrust is golden brown, and stuffing is bubbly. Cool for 10 minutes before serving.