www.monthlymealplanner.com
Christine's Chicken Pot Pie
by christine richter
serves: 10
  hubbys favorite
Ingredients:
  1 LB   skinless, boneless chicken breast halves - cubed
  1 cup   sliced carrots
  1 cup   frozen green peas
  1/2 cup   sliced celery
  1/2 cup   sliced mushrooms
  1/3 cup   butter
  1/3 cup   flour
  1/2 tsp   salt
  1/4 tsp   black pepper
  1/4 tsp   celery seed
  1 3/4 cups   chicken broth
  2/3 cup   milk
  2 prepared   pie crusts
Directions:
  Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, boil the chicken until done.
Remove from heat, drain and set aside.

In the saucepan over medium heat, sweat the onions, celery and mushrooms in butter until soft and translucent.

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

Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.