Day 10: Chicken Pot Pie

Chicken Pot Pie

1 lb chicken breast (cooked and cut in chunks)

1 cup carrots (sliced)

1 can green chilies

1/2 cup celery (sliced)

1/3 cup butter

1/3 cup onion (chopped)

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

2 (9 inch) unbaked pie crusts

Combine chicken, carrots, green chilies and celery in a pan and cover with water. Boil for 15 minutes, remove from heat and drain. Set aside.

Over medium heat cook onion in butter until soft. Stir in flour, salt, pepper and celery seed. Slowly add chicken broth and milk. Simmer on medium-low heat until thick and remove from heat.

Put chicken mixture in pie crust. Pour hot liquid mixture over. Cover with the top crust, seal the edges and cut away the loose dough. Poke top with fork to vent.

Bake @ 425* for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.