GRANDMA'S CHICKEN POT PIE
My Grandma didn't cook fancy dishes, but everyone of them was filling, made with love, and carry fond memories of the grandkids fighting over the last piece. I have updated it to use a few modern conviences.
Provided by Karla Boyle
Categories Savory Pies
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. 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.
- 2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
- 4. Place half 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. Repeat with second crust
- 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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