DELICIOUS Chicken Pot Pie

So, Justin and I went out to eat the other night with Kyle and Rachael and the girls, and I ordered the chicken pot pie. When it came to the table, I was a little disappointed. Sitting on the plate/bowl in front of me was a GIANT piece of bread (that was similar to a crescent) on top of a bowl of soup. I ate it, with no complaints, but in my mind I kept thinking, I could have totally made a chicken pot pie that was way better than this!

Yesterday, while I was sitting at home filling out some papers for work, I decided that I was going to look in my cookbook to see if I had a recipe for chicken pot pie. Better Homes & Gardens let me down, no chicken pot pie recipe. Off to the internet I went. GOOGLE was my friend! It gave me SEVERAL different options for recipes, so I looked at them and decided on one.

I looked in the pantry figuring out what ingredients I would need, and off to the store I went. I decided to buy the pie crusts instead of making them homemade. YES homemade are better, but also a little more time consuming. I came home and put it all together. It wasn't as hard as I thought it was going to be. And, after the 15-20 minutes of "prepping the inside", it only took 30 minutes to cook. Justin's parents, and he and I enjoyed it for dinner. Everyone loved it, and for Justin who doesn't really like anything with bread (including chicken pot pie), he really liked it! In my mind, MOVE OVER Marie Callendar's, here come's Terri Ann! It was so good!

A few friends asked for the recipe, so here it is:

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots (I used carrot chips, work just as well)
1 cup frozen peas
(I added 1 cup frozen corn, it added to the vegetables, and healthiness, and gave it a little bit of a sweet taste, you can also use 1/2 cup peas and 1/2 cup corn... either way will be GREAT!)
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth (which comes out to just about 1 regular sized can)
2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C)

2. In a saucepan, combine chicken, carrots, peas, and celery (and corn if you add the corn). Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions 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.

4. 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.

5. 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.

(I cooked the chicken mixture and the "hot liquid mixture" at the same time in separate pans. It saved a lot of time!)

I hope that you try this recipe, it was DELICIOUS and I cannot wait to make it again!