Chicken Pot Pie

Written by on in Chicken
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Ingredients

  • 1 pound chicken breasts, cubed

  • 1 cup sliced carrots

  • 1 cup frozen green peas

  • 1/2 cup celery, sliced

  • 1/3 cup butter

  • 1/3 cup onion, chopped

  • 1/3 cup 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

  • 4 unbaked pie crusts (9 inch)

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Directions

  • Preheat oven to 425 F
  • Cook chicken
  • In saucepan, add carrots, peas, celery and water to cover. Boil for 15 minutes. Remove from heat, drain and set aside
  • In the saucepan over medium heat, cook onions 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 until thick. Remove from heat
  • Place the chicken and vegetables in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape
  • Bake uncovered for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly
  • Cool for 10 minutes before serving heat and set aside