Chicken Potpie

potpieThis recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings.

 

 

 

 

 

 

Chicken Potpie

2 deep-dish unbaked piecrusts
1 egg white, beaten
1 pound boneless, skinless chicken breast halves, cubed
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, diced
1/2 cup potato, peeled and diced
1/2 cup butter
1/2 cup onion, chopped
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon celery seed
3 cups chicken broth
1 1/3 cups milk (I used 2%)

Place one unbaked crust in a greased 9-inch deep-dish pie pan. Brush with egg white. Set crust and remaining egg white aside. In saucepan, combine chicken, carrots, peas, celery, and potato. Cover with water and boil for 15 minutes or until vegetables are tender. Remove from heat, drain, and set aside. In a saucepan, heat butter on medium; cook onion until soft and translucent. Stir in flour, salt, pepper, garlic powder, poultry seasoning, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Combine chicken mixture with sauce mixture, spoon onto prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape, Brush with remaining egg white. Bake at 350 degrees for 45 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.

By my calculations – Per serving – Calories: 621, Fat: 18.5g, Sat. Fat: 10.1g, Carbs: 19.1g , Fiber: 2.2g, Protein: 20.6g 

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