Chicken Pot Pie

By mgottsgame

Ingredients

• 1 pound chicken breast, cut into 1/2 inch cubes
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup chopped onion
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 9-inch unbaked pie crusts

Preparation

Step 1

1. Preheat oven to 425 degrees F

2. In 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. In the same 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 medium-low heat, stirring frequently, until thick. Remove from heat and set aside.

4. Put 1 prepared pie crust in a 9-inch pie plate and spoon mixture into it. Pour hot broth mixture over the filling. Cover with remaining crust, seal edges, and cut away excess dough. Make several small slits in the top to allow heat to escape.

5. Bake pie on a baking sheet for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.