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Ingredientes
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Direcciones
- 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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Evaluaciones
21 de Febrero de 2011
Hi, Jasmin - you were an inspiration to me. After trying your recipe (and I researched several others, as well) I thought yours was the best, well-rounded tasting and satisfying approach to an American classic. I took the liberty of then putting a couple of my own twists into your recipe #IX (I assume you made 8 earlier attempts perfecting your dish), and have posted my results, referring, of course to you, your recipe and I also took the liberty of continuing your numbering of the dish, in your honor! I hope you will be pleased - we all were. Great job, friend, and an outstanding dish just as you made it! best regards - AmosYo he cocinado/probado esta receta
Comentarios
- 15 de Febrero de 2011Jasmin, great photo and a delicious and warming recipe. I am putting this on my recipe list and look forward reviewing it.
