Chicken Pot Pie

Ingredients

• 1 pound skinless
• 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
• 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 unbaked pie crusts

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.

3. 3

   Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, black pepper, and celery seeds.

4. 4

   Slowly stir in chicken broth and milk.

5. 5

   Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.

6. 6

   Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.

7. 7

   Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.

8. 8

   Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

9. 9

   Enjoy!