Chicken Pot Pie

This Chicken Pot Pie is so easy to make and is absolutely delicious!!

1 1/2 pound cooked diced chicken breast

1 cup diced carrots

4 celery stocks diced

1 yellow onion medium (chopped)

1 cup frozen peas (thawed)

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

1/2 tsp. kosher salt

1/4 tsp. celery seed

1 8 inch unbaked pie crust

1/3 cup butter

1 can chicken broth

1 cup milk (preferably 2% milk or whole milk)

I dice my carrots small and saute them because I like them to be a little firm. Preheat oven to 400 F.

In a saucepan, over medium heat, add 1/3 cup butter, then your diced carrots, celery, onion, salt, pepper, celery seed, and sprinkle the flour over your saute vegetables and stir.. Saute until onion is translucent and carrots are tender then add your thawed peas.  Slowly stir in chicken broth and milk. Simmer over low heat until thick. Remove from heat and stir in your cooked diced chicken.

Pour chicken and vegetable mixture into either a deep pie dish, or a round casserole dish. I only use a pie crust on the top. I found this very cute chicken template at a kitchen supply store and they are only $3-4. It makes the cutest pies or pot pies, and it is a great treat for your family or friends. I got this bird template for my sister, and after I showed her, I put it in my bag....So Rhonda, I have your used template and it works great!

Last but not least, place your unbaked pie crust on top of your chicken and vegetables and fold over edges. Cut 3 slits in top of pie crust so that steam can escape.. I beat an egg with 1 Tablespoon of water and brush on top of my crust so it will get nice and golden brown. Bake for 30-35 minutes. Cool for 5-10 minutes before serving. Then enjoy!     Julie