Chicken Pot PieIngredients
* 1 pound 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 (9 inch) unbaked pie crusts


DIRECTIONS
1. Preheat oven to 425 F (220 C.)

Chicken Pot Pie1
2. 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.

Chicken Pot Pie2

Chicken Pot Pie3

Chicken Pot Pie4
3. 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 and set aside.

Chicken Pot Pie5

Chicken Pot Pie6

Chicken Pot Pie7
4. 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.

Chicken Pot Pie8

Chicken Pot Pie9

Chicken Pot Pie10

Chicken Pot Pie11
5. 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.

Chicken Pot Pie12

Add comment

Security code
Refresh