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Chicken Pot Pie
cups veggies
1-2 lbs skinless/boneless chicken breast
⅓ cup chopped onion
⅓ cup butter
⅓ cup flour
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
1-¾ cups chicken broth (from recipe)
⅔ cup milk
Pie crusts
Preheat oven to 425. In saucepan, combine chicken and veggies, add water to cover, and boil 15 mins. Remove from heat, drain (keep broth), and set aside.
In same pan over med heat, cook onion in butter til translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken and veggies, broth, and milk. Simmer over med low heat until thick. Remove from heat and set aside.
Prep pie crust and add to pot pie dish/pan. Spoon chicken and veggie mix in. Pour gravy over chicken mix. Cover with remaining crust, seal edges with fork, and cut slits in top/center of pie.
Bake for 30-35 mins or until pastry is golden brown.
Note: Veggies to use are optional. Calls for peas and carrots. I use broccoli. Potatoes also optional (be sure to cook potatoes separately, cube, and add to pie with chicken mix).