Chicken Pot Pie

Ingredients

• 1 lb skinless, boneless chicken breast halves cubed 1 cup sliced carrots 1 cup frozen green peas � cup sliced celer y

Instructions

1. 1

   cup SALTED butter cup chopped onion cup all-pur pose our � teaspoon salt � teaspoon black pepper � teaspoon celer y seed 1 quart chicken broth cup milk 2 (9 inch) unbaked pie crusts Preheat the oven to 425�F Combine chicken, carrots, peas, and celer y in a saucepan; add chicken broth to cover and bring to a boil.

2. 2

   Boil for15 minutes, then remove from the heat and drain.

3. 3

   W hile the chicken is cooking, melt butter in another saucepan over medium heat.

4. 4

   Add onion and cook until soft and translucent, 5 to 7 minutes.

5. 5

   Stir in our, salt, pepper, and celer y seed.

6. 6

   Slowly stir in 1 � cups chicken broth and milk.

7. 7

   Reduce heat to medium-low and simmer until thick, 5 to 10 minutes.

8. 8

   Remove from heat and set aside.

9. 9

   Place chicken and vegetables in the bottom pie crust.

10. 10

    Pour hot liquid mixture over top.

11. 11

    Cover with top crust, seal the edges, and cut away any excess dough.

12. 12

    Make several small slits in the top crust to allow steam to escape.

13. 13

    Bake in the preheated oven until pastr y is golden brown and lling is bubbly, 30 to 35 minutes.

14. 14

    Cool for 10 minutes before ser ving.