Chicken Pot Pie

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.

Chicken Pot Pie
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.

I mixed together my chicken mixture and the sauce, but the recipe in the cookbook says to place the chicken and veggies on your bottom crust, then pour the sauce over them. So I guess take your pick. Then cover with your top crust and seal the edges. Make serveral small slits in the top crust to allow steam to escape. Finally bake your pie for 30-35 minutes or until the crust is golden and the filling is bubble. Let it cool for 10 minutes before serving.

It really was delicious. I was surprised at how well the boys (4 and 6) ate it. My one year old is going through a bad eating phase right now, so she just picked at it and made a mess. I was thinking that to try and cut down on the fat, I might try just having a top crust next time. Regardless I was pleased. Good comfort food!