Chicken Pot Pie

Submitted by Chef mariajane

"This is a quick meal to put together, and can be done ahead of time, frozen and brought out when needed - so easy!!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 lb skinless boneless chicken breast half, cubed
• 1 cup sliced carrot
• 1 cup green peas, frozen
• 1⁄2 cup celery, sliced
• 1⁄3 cup butter
• 1⁄3 cup onion, chopped
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon celery seed
• 1 3⁄4 cups chicken broth
• 2⁄3 cup milk
• 2 unbaked pie crusts, 9-inch

directions

1. Preheat oven to 425°F.
2. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil fo 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed.
4. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
6. Cover with top crust, seal edges, and cut away excess dough, Make several small slits in the top to allow steam to escape.
7. Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
8. Cool for 10 minutes before serving.