Chicken Pot Pie

Chicken Pot Pie!

The great thing about this recipe is that it is relatively healthy. There is no heavy cream, etc., just lots of veggies, chicken, and a little bit of pie crust 🙂

The recipe came from All Recipes.

You will need:

1 cup chopped carrots

1/2 cup chopped celery

1 cup frozen peas

1/3 cup chopped onion

1/3 cup butter

1/3 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp celery seed

1 3/4 cup chicken broth/buillon/stock + 2 cups

2/3 cup milk

2 frozen, thawed pie crusts

The meat and veggies

1. Chop carrots, celery, and  cube chicken.

2. Dump into large saucepan with frozen peas, and use water and chicken stock to cover and boil for 15 minutes. I add the chicken stock for a higher flavor in the chicken and vegetables.

3. Drain liquid and set vegetables and chicken aside.

4. Saute onions in butter in the same saucepan until translucent.

5. Stir in flour, salt, pepper, and celery seed.

6. Add chicken stock and milk, and stir. Reduce heat to medium-low to let simmer and thicken, stirring occasionally. 

7. Once thickened, remove from heat.

Assembly

8. Place chicken and veggies into one of the pie crusts. Make sure you do not overfill!

9. Pour sauce over veggies.

10. Place second pie crust over the pie, and release from pie plate.

11. Seal crusts using the tines of a fork, all around the edges.

12. Cut a few slits in the top in a design to release heat.

13. Place on a baking sheet, and bake in oven at 425 degrees F for about 30 minutes, or until golden brown and inside is bubbly. 

14. Let pie cool and rest for 10 minutes before slicing!

Bon Appetit!