Dinner

Chicken pot pie with extra vegetables is for Dinner.

Chicken pot pie with extra vegetables takes 20 minutes to prepare.

Chicken pot pie with extra vegetables takes 50 minutes to cook.

Chicken pot pie with extra vegetables makes 6 servings.

The ingredients for Chicken pot pie with extra vegetables are:

ingredients

Here is how you make Chicken pot pie with extra vegetables:

Directions Preheat oven to 425 degrees F (220 degrees C.) 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. 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. 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. 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.Serving Size: Makes 6 Servings Number of Servings: 6Recipe submitted by SparkPeople user STRUGGS.

The nutritional information for Chicken pot pie with extra vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 398.7

• Total Fat: 19.6 g
• Cholesterol: 65.4 mg
• Sodium: 583.5 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 4.3 g
• Protein: 20.3 g