Chicken Pot Pie
This is a great recipe to make if you have some left-over pie crusts. This serves about 4-6 but if you want a bigger meal double the recipe like I did and bake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.culturedfoodlife.com.
Cooking tools:
- Pie dish
- Saucepan
- Oven
- Stove
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Paring knife
Ingredients
- 2 9-inch einkorn pie crusts (unbaked)
- 1 pound chicken breast halves ( skinless, boneless, cubed )
- 1 cup carrots (cubed)
- 1 cup frozen green peas
- ⅓ cup butter
- ⅓ cup onion (chopped)
- ⅓ cup Einkorn All Purpose Flour
- ½ teaspoon Celtic Sea Salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery salt
- 1¾ cups Chicken bone broth
- ⅔ cup milk
- 1 cup potatoes (peeled and cubed)
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