Chicken Pot Pie

  • 1 pound skinless, boneless chicken breasts, cubed
  • 1 cup carots, sliced
  • 1 cup frozen green peas
  • 1/4 cup celery
  • 1/3 cup butter
  • 1/2 cup onion, chopped
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Prehead oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water enough water to cover the ingredients and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan cook onions in butter until soft and translucent. Stir in four, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

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

Bake in the preheated oven for 30 to 35 mintes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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