Chicken Pot Pie

YUM! Really yum! This was such a tasty recipe. I am utterly delighted! I was going to bring my parents some but I think I will just make them their own. I think they'll enjoy it immensely (especially if I add the peas that I omitted because we dont like peas in this house). It had the wonderful thick sauce that I love and a nice crispy crust. I think I might add a bit more flour next time just to get it a tad bit thicker and hopefully it will hold together a bit better.

I think this one is a keeper!

Chicken Pot Pie
Adapted slightly from The Girl Who Ate Everything



1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas (I omitted these because neither of us are big fans of peas)
1/2 cup sliced celery (These were omitted because I thought I had celery and didnt.)
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
32 oz. carton chicken broth for boiling(reserve 1 3/4 cups chicken broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts (I used one in a tin for the bottom crust and a rollout crust for the top)

Directions:
Preheat oven to 425 degrees F (220 degrees C.)
In a pot, combine chicken, carrots, peas, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.

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 combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.

Place the chicken filling in bottom crust. 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 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.