Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.