Chicken Pot Pie

By á-46756

Ingredients

• 1 lb skinless,boneless chicken breast halves-cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 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 (9inch)unbaked pie crusts

Preparation

Step 1

1. Preheat oven to 425*

2. Heat butter in a saucepan over medium heat;cook and
stir onion until soft and translucent,5 to 10 minutes.
sprinkle flour,salt,black pepper,and celery seed over
onion;stir until coated. Slowly pour broth and milk over
onion mixture, stirring constantly. Bring mixture to a
simmer over medium-low heat and cook until thickened,
about 10 minutes. Remove saucepan from heat.

3. Press 1 pie crust into a 9-inch pie dish. Fill crust with
chicken,corn,green beans, and carrots. Pour hot liquid
mixture over filling. Cover pie with remaining pie crust,
seal edges, and cut away excess dough. Cut several slits
into the top crust for ventilation during baking.

4. Bake in the preheated oven until crust is golden brown
filling is bubbling, 30 to 35 minutes. Cool for 10
minutes before serving.