SUPREME RECIPE OF THE WEEK: CHICKEN POT PIE

SUPREME RECIPE OF THE WEEK:

CHICKEN POT PIE

SERVES  6

PREP TIME: Preheat the oven to 425 degrees

INGREDIENTS:

1 lb cubed chicken breast

1 cup sliced carrots and parsnips

1 cup frozen green peas

½ cup sliced celery

1/3 cup butter

1 small chopped onion

1/3 cup all purpose flour

1 ¾ cups chicken broth

2/3 cup milk (I used skim)

¼ teaspoon celery seed

Salt and pepper to taste

2 (9 inch) unbaked pie crust 

PREPARATION:

In a saucepan, combine the chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

 In a Saucepan over medium heat, cook onions in butter until soft and transluscent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium heat until thick, while stirring with a whisk.  Remove from heat and set aside.

 Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust and seal the edges.  use the extra cut offs to form a leaf Make several small slits to allow steam to escape. 

 Brush on the pie crust with beaten egg to give it a glazed look 

Bake for 30-35 minutes until the pastry is golden brown. 

Cool for 10 minutes before serving.

 Mangia!!!

 Lady Supreme!!!!