Chicken Pot Pie

Chicken Pot Pie

1 lb boneless chicken breast cubed or 2 cups cooked

1 c sliced carrots

½ c sliced celery

1 c frozen peas

1/3 c butter

1/3 c diced onion

1/3 c flour

½ tsp salt

¼ tsp black pepper

¼ tsp celery seed, optional

1 ¾ c chicken broth

2/3 c milk

2-9 inch pie crusts

Preheat oven to 425 degrees. 

Slice carrots and celery and steam until tender.  Add to peas and cubed chicken. 

Make sauce in a small sauce pan by melting butter in pan on medium to medium high heat.  Add diced onion. Cook onions in butter till translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in broth and milk.  Stir frequently until bubbly or thick. 

Put one pie crust in bottom of a 9 inch pie pan.  Pour mixture of chicken and veggies into pan.  Add hot liquid mixture.  Cover with top pie crust.  Seal around the edges. Vent.

Bake 30 to 35 min.  Until pastry is golden brown.