Chicken Pot Pie
1 pound boneless, skinless chicken breast - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onions
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
3 cups of low-sodium chicken broth
1 cup skim milk
2 (0-inch) unbaked pie crusts
2 tablespoons water or egg white for brushing pie crust
1. Preheat oven to 375 degrees F (220 degrees C).
2. In a saucepan combine chicken, carrots, peas, and celery. Add chicken broth and boil for 15 minutes. Remove from heat. Drain broth but reserve it. Set aside to cool.
3. In the saucepan, melt butter over medium heat. Cook onions in butter until soft and translucent. Stir in flour, salt, pepper and other spices. Slowly stir in reserved broth and skim milk. Simmer over medium-low heat until thickened. Set aside.
4. Place a pastry crust into the deep dish pie pan. Pour the chicken mixture into the pie pan. Pour hot liquid mixture over the chicken mixture. Cover with the top pie crust. Cut away excess dough. Make several small slits into the top of the crust to allow steam to escape. Brush the top of the pie with water or egg white.
5. Bake in the preheated oven for 45 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. This pie can also be refrigerated and reheated.
Enjoy your Chicken Pot Pie on Pi Day or any other day. I am making an Apple Pie for dessert.
The Creative Cook