Wednesday, October 20, 2010

Easy Homeade Chicken Pot Pie

1 lb Boneless chicken breast halves-cubed ( I threw 3 breasts in crockpot and seasoned a little, and let it cook through the day, then cubed it when it was done)
1- 16 oz bag frozen carrots and peas
1/2 cup sliced celery
1 large or 2 small potatoes
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 sed
32 oz carton chicken broth
2/3 cup milk
2- (9) inch unbaked pilsburry pie crusts
*Preheat oven to 425 so that you can slightly bake the bottom curst before filling the pie so it isn't soggy. Just bake it for 5-6 minutes.....Then bump it back down to 375 so that it doesn't burn.
In a pot, combine chicken, carrots, peas, potatoes, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from hear, drain ( reseve 1 3/4 cup of chicken broth for filling) and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. 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 combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending on how runny you want your filling.
Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the tip to allow steam to escape.
Bake in preheated over for 25-30 minutes, or until patry is golden brown and filling is bubbly. Cool for 10 minutes before serving.