Chicken PotPie

Chicken Pot Pie

1 lb skinless boneless chicken breast halves cubed
1 cup sliced carrots
1 cup frozen green peas
1 clerey rib, chopped
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 unbaked pie crusts

1.Preheat oven to 425 degrees.
2. In a sauce pan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and cleery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom of 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.
5. Bake in teh preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

I use only 1/2 pound of meat and instead add a cup or two of cubed cooked potatoes!

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