Chicken pot pie IX

“A delicious chicken pie made from scratch with carrots, peas and celery.”

Ingredients:

• 1 pound
  
  skinless, boneless chicken breast halves – cubed


• 1 cup
  
  sliced carrots


• 1 cup
  
  frozen green peas


• 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

Directions:

• Preheat oven to 425 degrees F ( 220 degrees C)


• In a saucepan, combine the chicken , carrots , peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat , drain and set aside .


• In a saucepan over medium heat , cook onion in butter until soft and transparent. Add the flour , salt, pepper , and celery seed . Slowly add the chicken broth and milk. Simmer over medium heat until thick . Remove from heat and set aside .


• Place the chicken mixture in the bottom of the pie crust . Pour the hot mixture into the liquid within. Cover with the top , seal the edges , and cut off the excess dough. Make several small incisions in the top to allow steam to escape .


• Bake in a preheated oven for 30 to 35 minutes, or until cookies are golden brown and filling champagne. Cool for 10 minutes before serving .

Chicken pot pie IX