This recipe is a huge hit with my family and friends, so I thought I would share since I just typed it up to email to someone.
Hope you enjoy!

Prep time: 20 min

Cook Time: 50 minutes

Makes One 9 inch pot pie



Ingredients

1 lb boneless Skinless Chicken breast halves-Cubed

1 cup sliced carrots

1 cup frozen peas

1/2 cup sliced celery

(I add all kinds of veggies in this, such as Brocolli, potatoes etc)

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp celery seed

1 and 3/4 cups of chk broth

2/3 cups of milk

2(9 inch) unbaked pie crust(you can find near the pillsbury crescent rolls etc- 2 in a pack)

You can also just top with Pillsbury grands bisquits instead of pie crust



1. preheat oven to 425

2. In a saucepan, combine Chk, carrots, peas and celery. Add Water to cover and boil for 15 min. 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 & celery seed. Slowly stir in Chk broth and milk. Simmer over med-low heat until thick. Remove from heat and set aside.

4.Place one pie crust in bottom of deep pie dish, place Chicken mixture on top of bottom crust, Pour hot liquid mixture over. Cover with top crust, seal edges. Make small slits in top crust for heat to escape

5.Bake in preheated oven for 30 to 35 min or until pastry is gloden brown(I usually place the deep pie dish on a cookie sheet incase it leaks over edges)

Let cool 10 minutes before cutting

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!