Chicken Pot Pie

By Maverick19

This recipe is delicious! The directions are for 1 9inch pot pie. You need two 9 inch unbaked pie crusts, but there is enough crust to make 4 individual pies, in crocks.

Ingredients

• 1 lb chicken, boneles, skinless - cubed
• 1 cup sliced carrots
• 1 cup frozen peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup onion, chopped
• 1/3 cup all purpose flour
• 1 1/3 cup whole milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery seed
• 3 1/2 cups chicken broth plus extra broth/stock
• 2 9 inch unbaked pie crusts

Preparation

Step 1

1. Preheat oven to 425 degrees
2. Place one pie crust in bottom of 9 inch baking dish. Put dish in the oven and bake 5-10 minutes to cook the crust. (If you put the ingredients into a raw crust, the crust won't cook and will be raw when you take it out of the oven) Take out crust and cool, set aside. Once crust is out of oven, drop to 375 degrees.**** very important to drop the heat

3. in saucepan, combine chicken, carrots, peas and celery. Add chicken stock (not the 3 1/2 cups you need later) to cover and boil for 15 minutes. Remove, drain, set aside.

4. In saucepan, over medium heat, heat butter. Cook onion until soft and transluscent. Stir in flour, salt, pepper, seasonings and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove and set aside

5. Place chicken mix in bottom of pie crust. Pour hot liquid mix over the chicken mix. Cover with the top crust, seal edges and cut excess dough. Make several small slits in top to allow steam to escape.

6. Bake for 40-45 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes and serve.