Chicken Pot Pie, revisited

I've made this pot pie before. It is one of our favorite dinners of all time! I just wanted to share it again just so that it doesn't get lost in the archives. We really do have to restrain ourselves from eating it more than once a month. Yup, it's that good! One thing both my husband and I will not eat (ever) is peas. Normal chicken pot pie contains peas, but I substituted the corn and it has been a fantastic replacement. If I were to reccomend any weeknight dinner, this would be at the top of my list. One thing I might experiment with in the near future is purchasing some large rammekins and making individual pot pies.

Chicken Pot Pie

Adapted from: All-Recipes

Yields: One 9-inch pie

1 lb boneless, skiness chicken breasts (cubed)
1 cup sliced carrots
1 cup frozen whole kernel corn
1/2 cup celery, chopped
2 tbsp butter
1/3 cup chopped onion, minced
1/3 cup all-purpose flour
salt and pepper, to taste
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 unbaked pie crusts

Preheat oven to 425 degrees. In a stock pot, combine chicken, carrots, corn, celery and add water to cover and boil for 15 minutes. Remove from heat and set aside. About halfway through, heat a medium sauce pan over medium heat cooking the butter and onions until soft, about 5-7 minutes. Stir in flour, salt, pepper, and celery seed. Then, slowly stir in chicken broth and milk. Simmer over medium-low heat until thickened, about 8 minutes.

Unfold one pie crust into greased pie pan and place chicken mixture in. Then, pour liquid mixture on top making sure nothing overflows. Place second crust flat on top and cut off excess dough from edge of pan. Then, fold top and bottom crusts together and into a zig-zag (fluted) pattern. Cut slits on top crust for ventilation and bake for 25-30 minutes, until crust is golden brown.