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Chicken Pot Pie

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Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 8

"This delicious chicken pot pie is made from scratch with carrots, peas, and celery and is a savory comfort food classic."

Rated 5 stars by 5542 people on allrecipes. I don't like pot pies really, but this is the only recipe for pot pie I will eat. I have had this
recipe in my online recipe box for ages now. :)

[TD="width: 50%"]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
[TD="width: 50%"]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
[TD]Preheat oven to 425 degrees F (220 degrees C.)[/TD]
[TD]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.[/TD]
[TD]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.[/TD]
[TD]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.[/TD]
[TD]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.[/TD]
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