Chicken Pot Pie

Chicken Pot Pie

Prep Time: 20 Minutes Cook Time: 50 Min. Ready In: 1 Hr. 10 Min. Yields: 8 servings

I got this recipe from http://www.allrecipes.com/ . I made a few adjustments that I added in red. It's really not as "hard" or as labor intensive as it seems- I promise! And it beats those frozen pot pies- hands down! Enjoy!

INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed (I used 3 breasts)
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 (in the freezer section)

DIRECTIONS:
1. Preheat oven to 375 degrees

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. (For my version, I put a scant amount of olive oil in a pot. Once it was heated through, I added the chicken and tossed it until no longer pink. Then I added the carrots, peas, and celery and poured 2 cans of broth over instead of water- for more flavor...)

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. (I didn't have celery seed- so I omitted it- it was still good!) Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

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. (I really felt like there was enough filling to make 2 less-full pies. I didn't use all of the filling or the liquid because it started to overflow... so maybe try making 2 pies and freeze one or give it to a neighbor!)

5. Bake in the preheated oven for 35 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.