This is a really easy recipe for homemade chicken pot pie. This recipe calls for two unbaked pie crusts but I am sure you could use your own homemade pie crust recipe if you would rather. I have never mastered the art of making my own pie crusts! I am envious of those who can! Maybe someday I will finally learn?
Makes one 9 inch pie
Ingredients:1 pound skinless, boneless chicken breast halves, cut into bite sized pieces
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/4 teaspoon parsley
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
salt/pepper to taste
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, onions and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, set aside.
In a bowl combine flour, salt, pepper, and parsley. Slowly stir in milk and mix until lumps are gone. Pour milk/flour mixture into broth/chicken/veggie mixture and cook over medium-low heat heat until thick. Remove from heat.
Place the thickened chicken/veggie mixture in bottom pie crust. 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.