Savory Delicious Chicken Pot Pie

We love Chicken Pot Pie!  On chilly fall days we especially love to prepare it.  Now that we have an easy no-fail crust recipe it is even more tempting to make. Below are the ingredients, which are both healthy and simple.  I suggest making the filling first, then the pie crust.  You can also just purchase pie crust if this is a lot for you.  Either works beautifully.  Most of this recipe I got from Betty Crocker, but I changed just a few things.

• 1/3 cup butter or margarine
• 1/3 cup all-purpose flour
• 1/3 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 cups of cut up up chicken
• 1 cup frozen peas
• 1 cup diced carrots
• Pie dough from last week’s post with 2 teaspoons celery seed added.

Instructions

• Heat margarine over low heat until melted
• Blend in flour, onion, salt and pepper, cooking over low heat stirring constantly until mixture is smooth and bubbly.
• Stir in broth and milk, and heat to boiling, stirring constantly. Boil and stir one minute.
• Stir in chicken and vegetables.
• Set aside.
• Prepare pie dough recipe from last week adding two teaspoons of celery seed (optional) to the mix.
• Ease the pastry into a square 9x9x2 or approximate size square dish.
• Roll the bottom dough into an 11 inch square and ease into the bottom of the dish. Sprinkle celery seeds on the crust at this time if you have not already done so.
• Pour chicken pie filling into the dish.
• Roll remaining dough into 11 inch square also, and lay on top of the filling.
• Roll edges under and flute: I watch YouTube for this one. It is very helpful.
• Cook uncovered in 375* F oven for 35 minutes.
• Voila!! Delicious!