Chicken Pot Pie

Portion Size: 1 ½ c.  

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 lbs. boneless skinless chicken breast halvesCooked and Cubed. Cook until internal temperature reaches 165°F. 
2 cups carrotsWashed, peeled and sliced.
2 cups frozen green peas
1/2 cup celeryWashed, trimmed and sliced.
1/4 cup oil
1 medium onionPeeled, trimmed and diced.
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
4 cups low salt chicken broth
1 (14 oz.) can fat free evaporated milk
2 (8 inch) unbaked pie crusts packages4 crusts total.
For gluten free (GF): Use GF flour., GF broth and GF pie crusts. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 425 degrees.
2In a saucepan combine chicken, carrots, and celery. Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.
3In the saucepan over medium heat, cook onions in oil until soft and translucent.
4Stir in flour salt, pepper, poultry seasoning, milk and broth. Simmer over medium low heat until thick.  Remove from heat and set aside.
5Place one pie crust each in the bottom of 2 pie dishes. Add chicken mixture and top with peas. Pour hot liquid mixture over.
6Cover with top crusts and seal edges.  Make several small slits in the top crust to allow steam to escape.
7Place pies on cookie sheet.  Bake in preheated oven for 35-45 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Jacqueline Larson M.S., R.D.N. and Associates