Chicken Pot Pie With Celery Seed Pastry 2
Created by dienia b on July 29, 2024
- Servings: 6
- Prep Time: 60m
- Cook Time: 40m
- Recipe #43286
Ingredients
- 3/4 cup butter
- 2 teaspoons celery seed
- 5 tablespoons water, cold
- 2 cups flour
- 1/2 teaspoon salt
- Filling
- 32 ounces chicken breast, cooked, coarsely chopped (4 cups)
- 1/2 cup onion, diced
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon pepper
- 10 ounces cream of celery soup (1 can)
- 8 ounces corn, drained (1 can)
- 1/4 cup green pepper, chopped
How to Make
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Step 1: Cut butter into flour, celery seed and salt until particles are the size of small peas.
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Step 2: Sprinkle in water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost cleans side of bowl.
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Step 3: Gather pastry into ball and divide in half.
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Step 4: Shape into two flattened rounds on lightly floured cloth covered board.
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Step 5: Roll each half 2" larger than inverted pie plate.
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Step 6: Fold into quarters and ease into pie plate.
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Step 7: Fill with chicken filling and cover with remaining pie crust.
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Step 8: Mix filling ingredients.
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Step 9: Turn into pastry and cover with remaining crust.
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Step 10: Cut slits into crust, seal and flute.
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Step 11: Bake at 350 degrees F until light brown.
Nutritional Facts
- Serving Size: 1 (207.1 g)
- Calories 431.3
- Total Fat - 27.3 g
- Saturated Fat - 15.5 g
- Cholesterol - 112 mg
- Sodium - 740.6 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 5.7 g
- Sugars - 2.7 g
- Protein - 10.7 g
- Calcium - 57.4 mg
- Iron - 2.8 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.2 mg