Ingredients

• Chicken Pot Pie Crust
• 2 medium-large chicken breast, cut into small pieces
• 1 large carrot, diced into small pieces
• 2 medium-large celery stalks, sliced
• 3 small waxy potatoes
• 1/4 cup frozen peas
• 1/3 cup butter
• 1 small onion
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed
• 1–1/2 cups chicken broth
• 3/4 cup milk

Instructions

1. Make the pie crust dough. Preheat the oven to 425F
2. Place the chicken, carrot, and celery in a saucepan and add water to cover. Bring to a boil and reduce heat, simmering about 15 minutes until the chicken is just cooked grough and the vegetables are slightly tender. Pour into a strainer, rinse with cool water, and set aside to drain.
3. Melt butter in a medium saucepan over over low heat. Turn the stove up to medium, add the onions, and cook until soft. Stir in the flour, salt, pepper, and celery seed unitl combined. Stir in the milk until combined, then stir in the chicken broth, and cook over stirring occasionaly until thick.
4. Pour the chicken and vegetables into an 8x8 baking dish, and pour the sauce over the mixture.
5. On a flour coated surface, roll dough into a thin recrangle that will cover the baking dish. Cover the top of the filling with the crust alowing it to hang over the edges so if filling bubbles up the side it goes over the edge. Remove the excess crust by cutting along the top edge of the baking dish. Make slits in the crust diagonally between each corner of the baking dish and the center.
6. Bake in preheated oven at 425F for about 20 minutes, rotating half way, until the crust is golden brown. Remove from oven and let sit 15 minutes.

Note

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