Chicken Pot Pie
1 lb of boneless chicken breast, cubed
1 cup of sliced carrots
1 can of peas
1/2 cup sliced celery
1/3 cup butter
2 tsp butter (seperate)
1 chopped onion
1/3 cup all-purpose flour
salt (to taste)
pepper (to taste)
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
premade pie crust (2)
Preheat oven 425 degrees.
In pan, use 2 tsp of butter and melt.
Put in cubed chicken and cook until tendor and browned.
When chicken is cooked, set aside.
Put carrots, peas and celery in a pot and cover with water.
Boil for 15 minutes.
Remove from heat, drain and set aside.
Take the seperated 1/3 cup of butter and melt in a small saucepan.
Add onions and cook until the onions are soft and translucent.
Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.
Simmer over medium-low head until thick.
Remove from heat and set aside.
Take one pre-made pie crust and place in a pie pan.
Put vegetables and chicken in the pie pan. Laddle the chicken broth sauce over the vegetables and chicken.
Place second pre-made pie crust on top.
Make sure you put slits in the top crust to allow steam to escape.
Bake in the preheated oven for 25-35 minutes or until pie crust is browned and the filling starts to bubble.
Cool for 10 minutes before serving.