Our Crazy Life

Raising three kids just one day at a time

Chicken Pot Pie March 18, 2009

3 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 tsp salt
1/4 tsp ground black pepper
1/2 tsp celery seed
1 3/4 cups chicken broth
2/3 cups milk
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425° F
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.
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.
NOTE: I have found that to make the sauce thicker, I do not use all of the chicken broth.  I stop adding it once I’ve gotten to my desired consistency.
4. Place one pie crust in the bottom of a pie pan.  Place chicken mixture over pie crust and then pour the hot liquid mixture over.  Cover with the top crust, seal edges and cut away excess dough.  Make several small slits in the top to allow steam to escape. 
5. Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.


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