The Best Pot Pie You Will Ever Eat

This pot pie is one I make often in the fall and winter when we are looking for something warm and comforting for our tummies. We love it so much that I have to double the recipe every time I make it, because the first bite will have you asking for more! Creamy, wonderful blend of flavors, and comforting to the soul, this one is a favorite and crowd pleaser!

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  lb chicken breast halve, skinless, boneless, chopped
• 1 1⁄4 cups carrots, sliced
• 1 1⁄4 cups green peas, frozen
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄3 cup onion, chopped
• 1  teaspoon garlic, 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
• 2 (9 inch)  unbaked pie crusts

Directions

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