Chicken Pot Pie

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I love chicken pot pie. I hadn't made one before so I found the recipes I wanted, twisted them a little, and man, was it good!! I highly recommend this recipe! I want to make it again right now! So good for a chilly day!


Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

 In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

(Double the recipe to make a crust for the top and the bottom of the pie) 

Pie Filling
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

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

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. 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. Remove from heat and set aside. 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.

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.

Recipes adapted from here and here