Chicken Pot Pie

INGREDIENTS

• pound skinless, boneless chicken breast halves - cubed or cut

• 1 cup water

• 1 cup sliced carrots

• 1 cup mushrooms (Optional)

• 1 cup frozen green peas

• ½ cup sliced celery

• ⅓ cup butter

• ⅓ cup chopped onion

• ⅓ cup all-purpose flour

• 1 t of Celery Salt

• 1 t of parsley

• ½ teaspoon salt

• 1 T Garlic Powder

• ¼ t black pepper

• ¼ t celery seed

• 1 ¾ cups chicken broth

• ⅔ cup milk or heavy cream

• 2 (9 inch) unbaked pie crusts

DIRECTIONS

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

• In a saucepan, combine chicken, carrots, peas, and celery.(mushrooms are optional)

• Add water to cover and boil for 10 minutes. Remove from heat, drain and set aside.

• Over medium heat, cook onions in butter until soft. Stir in flour and seasoning.

• Slowly stir in chicken broth and milk or cream. Simmer on low heat until thick then 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 cuts on top so the pie does not bubble over.

• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown.

• Let cool

• Enjoy!