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- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- ½ teaspoon garlic powder
- ½ teapoons poultry seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
View Full Recipe at Martine's blog
Отзывы
20 февраля 2010
A lost art, indeed. And such a shame, as this is one of the classic American dishes.
%3C/p%3E%3Cp%3E2.%20In%20a%20saucepan,%20combine%20chicken,%20carrots,%20peas,%20and%20celery.%20Add%20water%20to%20cover%20and%20boil%20for%2015%20minutes.%20Remove%20from%20heat,%20drain%20and%20set%20aside.%3C/p%3E%3Cp%3E3.%20In%20the%20saucepan%20over%20medium%20heat,%20cook%20onions%20in%20butter%20until%20soft%20and%20translucent.%20Stir%20in%20flour,%20salt,%20pepper,%20garlic%20powder,%20poultry%20seasoning,%20and%20celery%20seed.%20Stir%20in%20chicken%20broth%20and%20milk.%20Simmer%20over%20medium-low%20heat%20until%20thick.%20Remove%20from%20heat%20and%20set%20aside.%3C/p%3E%3Cp%3E4.%20Place%20the%20chicken%20mixture%20into%20pie%20crust.%20Pour%20hot%20liquid%20mixture%20over.%20Cover%20with%20top%20crust,%20seal%20edges,%20and%20cut%20away%20excess%20dough.%20Make%20several%20small%20slits%20in%20the%20top%20to%20allow%20steam%20to%20escape.%3C/p%3E%3Cp%3E5.%20Bake%20in%20the%20preheated%20oven%20for%2040%20to%2045%20minutes,%20or%20until%20pastry%20is%20golden%20brown.%20Cool%20for%2010%20minutes%20before%20serving.%3C/p%3E){kind=link}