Accurate’s Chicken Pot Pie

Ingredients:

1 lb boneless, skinless chicken breast
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9-inch pie crusts

Directions:

1. Begin by preheating the oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and celery with water. Bring to a boil for 15 minutes, then remove from heat, drain and put aside. Next, cook the onions in the butter until they become soft and translucent in the saucepan. Add in the flour, salt, pepper, and celery seed and stir in the chicken broth and milk. raise to a simmer over medium-low heat. Once the mixture thickens, remove from heat and set aside.
2. Next, spread the chicken mixture into one of the pie crusts. Pour over the thickened sauce and use the second pie crust as a lid, sealing the edges. Be sure to cut away any excess dough around the crust. Using a knife, make small slits in the pie topping to allow for steam to escape. Finally, bake for 30 o 35 minutes, or until the pasty is golden brown. Let stand to cool before serving. Lastly… enjoy a slice of the ultimate comfort food!