Chicken Pot Pie might seem more like a fall or winter dish. But it's been cold here. It definitely doesn't feel like summer is about to begin. Aside from that, I was really wanting chicken pot pie. So I decided to make it for lunch yesterday. Luke (my 4 year old) LOVED it. He was so proud of himself for eating vegetables. So here it is.
2 (9 inch) unbaked pie crusts
1lb. chicken breast, cubed 1/3 c. flour
1 c. sliced carrots 1/2 tsp. salt
1 c. frozen peas 1/4 tsp. pepper
1/2 c. sliced celery 1/4 tsp celery seed
1/3 c. butter 1 3/4 c. chicken broth
1/3 c. chopped onion 2/3 c. milk
Preheat your oven to 425. In a saucepan or pot, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside. In the saucepan, over medium heat cook the onions until they are soft and translucent. Stir in flour, salt, pepper, and celery seed (i just used basil because I didn't have celery seed). Slowly stir in the chicken broth and milk, and simmer over medium low heat until it thickens.
I don't like the taste of store bought crusts too much, so I decided if I was going through the effort of making the dish - I might as well make my crust from scratch as well.