Betty Crocker’s Chicken Pot Pie (Edit)

Yield

6 servings

Ingredients

  • ⅓ cup butter or chicken fat

  • ⅓ cup all purpose flour

  • ⅓ cup chopped onion

  • ½ tsp salt

  • ¼ tsp pepper

  • 1¾ cup chicken or turkey broth

  • ⅔ cup milk

  • 2 cup shredded chicken or turkey

  • 10 oz of frozen peas and carrots (if using fresh veggies, steam them beforehand)

  • Celery Seed Pastry

  • ⅓ cup & 2 Tbsp butter

  • 2 cup flour

  • 2 tsp celery seed

  • 1 tsp salt (omit if using salted butter)

  • 4-5 Tbsp water

Directions

  • Melt butter in saucepan on low heat, then whisk in flour, onion, and salt.

  • Continue cooking over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

  • Stir in broth and milk and return to heat.

  • Heat to boiling, stirring constantly.

  • Boil and stir for one minute.

  • Stir in chicken and veggies and set to the side.

  • Preheat oven to 425 degrees.

  • Begin preparing the Celery Seed Pastry.

  • Cut butter into flour, celery seed, and salt (again, optional) until particles are the size of small peas.

  • Sprinkle in water 1 Tbsp at a time, tossing with fork until all of the flour is moistened and pastry almost comes clean from side of the bowl. (1-2 Tbsp extra of water can be added if needed)

  • Gather pastry into ball

  • Roll ⅔ of pastry into 13 inch square on lightly floured wax paper.

  • Ease pastry into a square 9x9x2, then fill with chicken, veggie, and gravy mix.

  • Roll remaining dough out into 11 inch square and place over filling.

  • Roll edges under, flute. Cut slits into the center to vent steam.

  • Bake uncovered in 425 F oven until crust is brown, about 30-35 minutes.