Chicken Pot Pie
Chicken Pot Pie is an impressive dinner. Made with 3 stalks celery with leaves, 6 1/4 c. water, divided, 1 1/2 lb. chicken breasts, 1 bay leaf and 1/2 c. diced celery, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cut celery leaves from stalks; reserve stalks.
Combine tops in 6 cups water, chicken, bay leaf, 1 teaspoon salt, and pepper in Dutch oven.
Cover and simmer 1 hour or until chicken is tender. Remove chicken; chill and cut in bite size pieces.
Combine broth, potatoes, carrots, onions and celery; cook until tender.
Dissolve cornstarch in 1/4 cup water.
Stir into vegetable and broth mixture and cook until clear and thick.
Stir in chicken.
Put into 3-quart greased casserole.
Combine flour, milk, oil and remaining salt.
Stir and spoon into mounds over top of chicken mixture.
Sprinkle with paprika.
Bake at 450Β° for 15 minutes.
π· Perfect Pairings
Complete your meal with these
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