Thursday, December 8, 2011

Chicken Pot Pie

1 lb. chicken breast cubed (I have also used canned chicken and it works great!)
1 c sliced carrots
1 c frozen peas
1/2 c celery sliced
(I usually use 3 cups of frozen veggies instead of cutting up fresh ones to save time)

1/3 c butter
1/3 c onion
1/3 c flour
1/2 t salt
1/4 t pepper
1/2 t celery seed
1 3/4 c chicken broth (1 can)
2/3 c milk
2 pie crusts

In one sauce pan boil chicken and veggies together for 15 minutes.

In a separate pan melt butter and saute onions.  Stir in flour, salt, pepper, and celery seed.  Pour in broth and milk.  Whisk together until no clumps remain.  Simmer until sauce thickens. 

Drain chicken and veggies.  Add to sauce and mix together.  Pour into pie crust.

Bake at 425 for 30-35 minutes and enjoy!   
Tip:  I try to let mine cool for 30-45 minutes before eating to let the sauce thicken up.  Otherwise it is pretty runny, but it tastes yum either way!