Chicken Pot Pie

By barbsjustagirl

Ingredients

• 1 pound boneless skinless chicken breast halves, cubed
• 1 cup sliced carrots
• 1 cup frozen peas
• 1/2 cup sliced celery
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/3 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed
• 2-3 cloves garlic, minced
• 1-3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Details

Servings 6
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 F. In a saucepan combine chicken, carrots, peas and celery. Cover with water and boil for 15 minutes. Remove from heat, drain, remove to a bowl and set aside.

In the same saucepan melt butter and cook onions over medium heat until soft and translucent. Stir in flour, salt, pepper, celery seed and garlic. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Add chicken and vegetables to sauce. Remove from heat and set aside.

Line the pie pan with a crust. Pour hot chicken mixture into crust and top with second crust. Cut away excess dough and seal edges. Make several small slits in the top to allow steam to escape.

Bake 50 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.