Chicken Pot Pie

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

2

 whole

 9 inch pie crusts -- see recipe

1

 pound

 skinless, boneless chicken breast -- cubed

1/2

 cup

 carrots -- diced

1/2

 cup

 celery -- sliced

1

 small

 onion -- diced

1

 cup

 frozen peas

1

 large

 Yukon Gold potato -- diced

1

 teaspoon

 poultry seasoning homemade -- see recipe

1/2

 teaspoon

 salt

1/4

 teaspoon

 black pepper

4

 tablespoons

 unsalted butter -- divided

2

 tablespoons

 all-purpose flour

1 1/2

 cups

 2% low-fat milk

1/4

 cup

 white wine

3

 cups

 water

Heat oven to 425F.

Bring water to a boil and add potatoes and carrots. Boil for 15 minutes or until softened. Drain.

Add 2 tablespoons butter to large skillet over medium heat. Add chicken, onions, and celery. Cook until chicken is browned and onions and celery have softened. Deglaze pan with wine scraping up all the browned bits.

Add potatoes, peas, and carrots to chicken mixture along with salt, pepper, and poultry seasoning. Mix well.

Heat 2 tablespoons butter in saucepan over medium-high heat. Add flour and cook for 1 minute. Slowly add milk stirring constantly until boiling. Stir and cook until thickened. Remove from heat.

Add sauce to chicken mixture mixing well.

Place one pie crust in bottom of pie pan pushing up the sides.

Pour chicken mixture into pie pan.

Cover top with second pie crust. Pinch top and sides together and cutting several slits in the top.

Bake 30 to 35 minutes or until pastry in golden brown and filling is bubbly.


Makes 8 servings.
Per Serving: 382 Calories; 20g Fat (47.1% calories from fat); 19g Protein; 31g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 519mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

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