Chicken Pot Pie

Meals

Prep Time: 20 min Cook Time: 50 min Servings: 8 servings Source:

Ingredients

1 pound boneless skinless chicken breast, cubed

1/4 lb carrots, sliced

1 cup frozen peas

1 stalk celery, sliced

5 tablespoons butter

1/2 white onion, chopped

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

14.5 oz chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees.

In a saucepan, combine chicken, carrots, peas, and celery.

Add water to cover and boil for 15 minutes.

Remove from heat, drain and set aside.

In a 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 and set aside.

Place the chicken mixture 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 in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

Notes

The carrots, peas, and celery can be replaced with 1 1/2 cups of mixed frozen vegetables.