Creamy Chicken Pot Pie

Ingredients:

  • 1 lb fully cooked diced chicken, mixture of white and dark meat
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 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 cup chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Preparation:

  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine carrots, peas and celery. Add water to cover and boil for 15 minutes (add chicken at 10 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 broth and milk. Simmer over medium-low 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.
  5. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.