Chicken Pot Pie IX

I love a good chicken pot pie, especially when it's homemade!

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

Ingredients 
1 lb skinless, boneless chicken breast halves, cubed
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 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed ( I didn't use this, because I didn't have any)
1 3/4 cups chicken broth
2/3 cup milk
2 ( 9 in.) unbaked pie crusts or 2 puff pastry sheets ( i.e. Pepperidge Farm)

 Directions 
Preheat oven to 425 degrees F.

1. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain, and set aside.

2. In another saucepan, cook onions in butter until soft and translucent over medium high heat. 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.

3. Place the chicken mixture in the bottom pie crust ( or in a casserole dish). Pour the hot liquid mixture over the chicken. Cover with top pie crust and seal the edges. Make several small slits in the top to allow steam to escape ( or cover casserole with puff pastry sheets).

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




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