Ready in 2 hours
A down to earth chicken pot pie that feeds your inner soul.
"I made it with thxgiving left overs. Turkey and the gravy and chopped veggies from last night. This celery pastry was the crowning finish. And yes I believe the left over adds flavor . Thx for the recipe."- Simmering
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Heat butter over low heat until melted. Blend in Onion, salt and pepper. Stir in flour and cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in Broth and Milk. Heat to boiling, stirring constantly.. Boil and stir 1 minute.. Stir in Chicken and frozen Veggies.. Reserve.
Prepare Cerery Seed Pastery. Roll 2/3 of pastry into Pyrex Pie Plate, about 9 inches.
Pour chicken filling in above recipe, into pie plate.
Roll remaining pastry into a cover for the pie.
Place over filling. Roll edges under:Flute.
Cut slit in center to vent. Cook uncovered in 425 degree oven until cruwt is browm, 30 to 35 minutes.
CELERY SEED PASTRY
2/3 C. plus 2 TBL. butter flavor Shortening.
2 C. Flour
2 tsp. Celery Seed
1 tsp. salt.
1/4 C. water
Cut shortening into flour, cerery seed and salt until particles are size of small peas. Sprinkle in water: one tablespoon at a time, tossing with fork until all flour is moisened and pastery cleans sides of bowl. Gather pastery into bowl.
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SammyJo79 1 month agothis classic dish is a family favorite.
squish27 8 months agoMade this last night for my roommates. Pretty good. I would make it again.
Simmering 1 year agoI made it with thxgiving left overs. Turkey and the gravy and chopped veggies from last night. This celery pastry was the crowning finish. And yes I believe the left over adds flavor . Thx for the recipe.
lschroy721 1 year agoSuper good :) husband and friends loved it! No leftovers :p
amandaflynn 1 year agoGreat recipe will definitely repeat!
Skelley3368 1 year agoTurned out great! I cheated and used Pillsbury prepared pie crusts. We had enough leftover for another meal!
stacyjo28 1 year agoGood recipe. We enjoyed it. Thanks!
mpau0516 4 years agoBetter to make this when you have time on the weekends. Then warm it up for the supperbowl, or on the weeknights. The more time in the fridge, the better the flavor [I posted this recipe.]