Chicken Pot Pie
The ultimate comfort food - creamy chicken and vegetables tucked in a flaky crust.
|1 pound||skinless, boneless chicken breast halves|
|1 cup||sliced carrot|
|1 cup||frozen green peas|
|1/2 cup||sliced celery|
|1/3 cup||chopped onion|
|1/3 cup||all-purpose flour|
|1/4 teaspoon||black pepper|
|1/4 teaspoon||celery seed|
|1 3/4 cups||chicken broth|
|2||(9 inch) unbaked pie crusts|
Preheat oven to 425 degrees F (220 degrees C.)
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. When chicken has cooled a little, use 2 forks and shred.
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 set aside.
Place the chicken and vegetables 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.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.