This was a lot easier than I thought it was going to be to make. Plus I came up with another recipe idea using the same ingredients plus the water (if you don't drain it) below. Ryan said it was REALLY good. I made this last night and now it's noon, and between Ryan & Canaan, it's gone!
CHICKEN POT PIE
1 lb skinless, boneless chicken breasts, halved & cubed
1 C sliced or grated carrots
1 C frozen green peas
1/2 C sliced celery
1/3 C butter
1/3 C chopped onion
1/3 C flour
1/2 t salt
1/4 t pepper
1 3/4 C chicken broth
2/3 C milk
2 (9") unbaked pie crusts (If you don't make these homemade,
you can find them in the refrigerated section at the grocery store.)
Preheat oven to 425 degrees.
In the saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in broth and milk. Simmer over med-low heat until thick. Remove from heat and set aside.
Put pie crust in a pie plate.
Place chicken mixture in the bottom pie crust.
Pour hot liquid mixture over.
Cover with top crust, seal edges by crimping or with a fork. Make several small slits in the top to allow steam to escape.
Bake for 30-35 minutes or until pastry is golden and filling is bubbly. Cool for 10 minutes before serving.