Gail's StoryThis is the best chicken pot pie I have ever had. It reminds me of my childhood. A real comfort food.
boneless chicken- cubed
celery seed/or celery flakes
1 3/4 c
9 inch pie crusts
1preheat oven to 425 degrees
2In a sauce pan combine chicken, potatoes, carrots. peas and celery. add water and cover and boil for 15 minutes remove from heat and drain and set aside
3in sauce pan over medium heat, cook onions in the butter until soft and translucent. stir in flour, salt pepper and celery seed/flakes. slowly stir in the chicken broth and milk. simmer over medium heat until thick remove from heat and set aside
4Place the chicken mixture in bottom of the pie crust. pour hot liquid mixture over. Cover with top crust, seal edges and cut away extra dough. make several small slits in the top to allow steam to escape
5Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.