Chicken Pot Pie

Chicken Pot Pie

Recipe adapted from allrecipes.com

1 pound skinless, boneless chicken breast, cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

2/3 cup all purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon celery seed

5-1/2 cups chicken broth

1-1/3 cups milk

1/2 teaspoon garlic pepper (optional)

1/2 teaspoon garlic powder (optional)

Directions:

1) Preheat oven to 375 degrees F

2) In a saucepan, combine chicken, carrots, peas and celery. Add 3 cups broth and enough water to cover. Place lid on pot, and let boil for 15 minutes. Remove from heat, drain and set aside.

3) Line a pie plate with your favorite pie crust. Brush it with egg white and bake for 5 minutes.

4) In the saucepan over medium heat, melt butter; stir in the flour, salt, pepper and celery seed (and garlic pepper/powder if desired). Slowly wisk in 2-1/2 cups chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

5) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over it. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

6) Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly (you may want to place foil around the edges to prevent the crust from burning). Cool for 20 minutes before serving.

This pot pie is by far the best homemade chicken pot pie we have ever had here at our house. I've always thought my pot pies turned out a bit dry, but this one has such a decadent sauce poured over it - you don't have to worry about it being dry at all! It's definitely a keeper! I HIGHLY recommend it, especially if you're in the mood for comfort food!