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Main Dishes

David’s Chicken Pot Pie

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Ingredients

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • ½ cup sliced celery
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all purpose flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery seed
  • 1¾ cup chicken broth
  • ⅔ cup milk
  • 2 9 inch unbaked pie crusts

Instructions

  • Preheat oven to 425°
    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. 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 chicken mixture on bottom of pie crusts. Pour hot mixture over. Dover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in oven 30-35 minutes until brown and bubbly. Cool 10 minutes before serving.

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