Chicken Pot Pie

 

Chicken Pot Pie

Ingredients:

1 pound skinless, boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Directions:

 Preparation: Start by gathering all your ingredients. Preheat your oven to 425 degrees F (220 degrees C) to ensure it's ready for baking.

 Cooking Chicken and Vegetables: In a saucepan, combine the cubed chicken, carrots, peas, and celery. Add enough water to cover the ingredients and bring to a boil. Let it boil for 15 minutes, then remove from heat and drain the mixture.

 Making the Sauce: While the chicken mixture is boiling, melt butter in another saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes. Stir in the flour, salt, pepper, and celery seed to form a roux. Gradually stir in the chicken broth and milk, and reduce heat to medium-low. Simmer the sauce until it thickens, about 5 to 10 minutes, then remove from heat.

 Assembling the Pie: Place the drained chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce evenly over the top, ensuring the mixture is well coated.

 Adding the Top Crust: Cover the filling with the second pie crust. Seal the edges to close the pie and trim any excess dough from the edges. Make several small slits in the top crust to allow steam to escape during baking.

 Baking: Place the pie in the preheated oven and bake until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Once baked, allow the pie to cool for 10 minutes before serving.

Serve: Enjoy your Chicken Pot Pie warm, a comforting and hearty meal perfect for any day of the week.