Saturday, January 11, 2014

Chicken Pot Pie

      Chicken Pot Pie

      1 chicken breast, cooked and cubed or shredded
      1 cup sliced carrots
      1 cup chopped broccoli
      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

      Preheat oven to 425 degrees F (220 degrees C.)
      Roll out pie crust in pan. Combine chicken, carrots, broccoli, and celery. Place in bottom

      pie crust.  
      In a 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 pour hot liquid mixture over chicken
      mixture in bottom pie 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 30 to 35 minutes, or until pastry is golden brown and filling
      is bubbly. Cool for 15 minutes before serving.

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