Chicken Pot Pie

Ingredients

  • 1 lb Chicken Breast Skinless, boneless, cubed
  • 1 Cup Carrots Sliced
  • 1 Cup Green Peas Frozen
  • ½ Cup Celery Sliced
  • ⅓ Cup Butter
  • ⅓ Cup Onion Chopped
  • ⅓ Cup All-Purpose Flour
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Celery Seed
  • 1 ¾ Cup Chicken Broth
  • ⅔ Cup Milk
  • 2 Unbaked Pie Crusts 9-inch

Instructions

  1. 1Preheat oven to 425°.
  2. 2In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes; remove from heat, drain and set aside.
  3. 3In a saucepan over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over med-low heat until thick. Remove from heat and set aside.
  4. 4Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over chicken. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. 5Bake in the preheated oven for 30 to 35 minutes, or until the pastry is a golden brown and filling is bubbly. Cool for 10 minutes before serving.