Chicken Pot Pie...

http://www.alltoprecipes.com

I haven't had anyone say they didn't like this Chicken Pot Pie recipe. The only advice I have is this: don't cheap out on the pie crust. Buy Pillsbury! Pillsbury Pie Crusts may cost a few pennies more, but they taste better and are much easier to work with.

1 lb. 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 (9 inch) unbaked pie crusts

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

In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil 15 minutes. Drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust, and pour hot liquid mixture over.

Cover with top crust, seal edges, and cut away excess dough. Make 4 or 5 little slits in the top to allow for steam to escape.

Bake for 30 - 35 minutes in preheated oven.

Cool 10 minutes before serving.