Homemade Chicken Pot Pie
Pure comfort food on a cold day!
Ingredients
1 lb. boneless chicken breast
1 c. sliced carrots
1 c. frozen peas
1/2 c. diced celery
1/2. c. diced mushrooms
1/3 c. butter
1/3 c. onion
1/3 c. flour
1/4 t. black pepper
1/4 t. celery seed
1 t. garlic powder
1 t. tarragon
1/2 t. onion powder
1 3/4 c. chicken broth
2/3 c. milk
1 unbaked pie crust
Directions
Preheat the oven to 425 degrees. Cook the boneless chicken in a skillet with a small amount of water. Once it is cooked, dice it into small bites. In a small bowl, mix the flour, black pepper, garlic powder, tarragon, onion powder and the celery seed. Set this aside. In a saucepan, boil the carrots, peas, onion and celery for 15 minutes. Drain. Melt the butter in a large skillet. Add the chicken broth and milk. Mix the mushrooms into the flour and spice mixture. Add the coated mushrooms to the liquid in the skillet. Cook until the sauce is thickened. Add the diced chicken and mix.
Drained the cooked vegetables and add them to the skillet. Mix and all together.
If the sauce has thickened too much, just add a little more chicken broth. Pour it all into a pie pan. Cover with the pie crust. Flute the edges to seal the top crust over the filling. Cut several slits into the top pie crust to allow the steam to escape.
Bake 30-35 minutes or until crust is brown.
ENJOY!!!
P.S. I forgot to add the peas! So I served some on the side, but they didn't make it into the photo.
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