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    Chicken Pie

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    Trofin Doru
    This recipe is for a chicken pot pie that serves 20 people. It contains chicken breast, carrots, peas, celery, butter, onion, flour, broth, and milk. The chicken and vegetables are boiled for 15 minutes then drained. The onions are cooked in butter until soft. Flour, salt, pepper and celery seed are added to the butter and onions. Broth and milk are stirred in to make a thick sauce. The chicken mixture is placed in a pie crust, covered with the sauce, and topped with another crust. The pie bakes for 30-35 minutes until golden brown.

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    Chicken Pie

    Uploaded by

    Trofin Doru
    20 views2 pages
    This recipe is for a chicken pot pie that serves 20 people. It contains chicken breast, carrots, peas, celery, butter, onion, flour, broth, and milk. The chicken and vegetables are boiled for 15 minutes then drained. The onions are cooked in butter until soft. Flour, salt, pepper and celery seed are added to the butter and onions. Broth and milk are stirred in to make a thick sauce. The chicken mixture is placed in a pie crust, covered with the sauce, and topped with another crust. The pie bakes for 30-35 minutes until golden brown.

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    This recipe is for a chicken pot pie that serves 20 people. It contains chicken breast, carrots, peas, celery, butter, onion, flour, broth, and milk. The chicken and vegetables are boiled for 15 minutes then drained. The onions are cooked in butter until soft. Flour, salt, pepper and celery seed are added to the butter and onions. Broth and milk are stirred in to make a thick sauce. The chicken mixture is placed in a pie crust, covered with the sauce, and topped with another crust. The pie bakes for 30-35 minutes until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    20 views2 pages

    Chicken Pie

    Uploaded by

    Trofin Doru
    This recipe is for a chicken pot pie that serves 20 people. It contains chicken breast, carrots, peas, celery, butter, onion, flour, broth, and milk. The chicken and vegetables are boiled for 15 minutes then drained. The onions are cooked in butter until soft. Flour, salt, pepper and celery seed are added to the butter and onions. Broth and milk are stirred in to make a thick sauce. The chicken mixture is placed in a pie crust, covered with the sauce, and topped with another crust. The pie bakes for 30-35 minutes until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    05.06.

    2012

    allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=26317&origin=detail&Servings=20&metric=

    Chicken Pot Pie IX

    Rated: Subm itted By: Robbie Rice Photo By: tahoegirl Prep Tim e: 20 Minutes Cook Tim e: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 20

    "A delicious chicken pie made from scratch w ith carrots, peas and celery. A delicious and heartw arming meal."

    INGREDIENTS:
    1.1 kg skinless, boneless chicken breast halves - cubed 305 g sliced carrots 380 g frozen green peas 150 g sliced celery 190 g butter 135 g chopped onion 105 g all-purpose flour 5 (9 inch) unbaked pie crusts 8 g salt 1 g black pepper 1 g celery seed 1 liters chicken broth 395 ml milk

    DIRECTIONS:
    You have scaled this recipe's ingredients to yield a new amount (20). The directions below still refer to the original recipe yield (8). 1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add w ater 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. Slow ly 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 w ith top crust, seal edges, and cut aw ay 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 brow n and filling is bubbly. Cool for 10 minutes before serving.
    ALL RIGHTS RESERVED 2012 Allrecipes.com Printed f rom Allrecipes.com 6/5/2012

    allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=26317&origin=detail&Servings=20&metric=

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    05.06.2012

    allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=26317&origin=detail&Servings=20&metric=

    allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=26317&origin=detail&Servings=20&metric=

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