Chicken Pot Pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Ingredients:

1 lb skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

½ cup sliced celery

⅓ cup butter

⅓ cup chopped onion

⅓ cup all-purpose flour

½ tsp. salt

¼ tsp. black pepper

¼ tsp. celery seed

One ¾ cups chicken broth

⅔ cup milk

2 (9-inch) unbaked pie crusts

Directions:

Assemble all the components.

Set the oven’s temperature to 425 °F (220 °C).

Combine the chicken, carrots, peas, and celery in a saucepan. Cover with water and bring to a boil. After 15 minutes of boiling, turn off the heat and drain the water.

Melt butter in a separate saucepan over medium heat as the chicken cooks. Add the onion and simmer for 5 to 7 minutes or until tender and transparent.

Add the flour, celery seed, and seasonings. Add milk and chicken broth gradually. Reduce heat to medium-low, then simmer for 5 to 10 minutes until thick. Heat has been removed; set aside.

Put the chicken and vegetables in the pie crust’s bottom layer. Overtop, pour the hot liquid mixture. Remove any extra dough before covering with the top crust and sealing the edges. To let steam out, make numerous tiny slits on the top crust.

Bake 30 to 35 minutes in the oven or until the dough is golden brown and the filling is bubbling. Before serving, let cool for ten minutes.