{Chicken Pot Pie Recipe}

photo credit: countryliving

Allrecipes.com is so great! Agreed?  Just the other day, I was browsing through Chicken Pot Pie recipes. Never having made it before, I looked for a recipe that had really great reviews (and a lot of them) and I found a great one! It turned out perfect. I followed the directions to a 'T' and  made it again a few days later for C&S Keller when they were visiting. Excellent recipe!

Double Pie Crust

2 cups flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water (using ice water is key to having the pie dough roll out smoothly)
1 teaspoon powdered sugar


Mix thoroughly, cut dough in half and roll each ball of dough out separately.

Chicken Pot Pie
from Allrecipes

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 unbaked pie crusts
Directions

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

2.In a saucepan, combine chicken, carrots, peas, and celery. 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. (I simmered mine for about ten minutes and it was of a perfect consistency). 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.