Chicken Pot Pie

I thought this was soooooo good. Tyler said it could do without the peas...and the celery...and maybe even the carrots, but I even ate them and that says a lot for me.

Thought: Next time I might consider skipping the pie shell. Cause if you doubled it, you could just put it in a 9x13 instead. Good stuff.

I'm not going to put exact measurements of each veggie, cause it depends on personal taste.

INGREDIENTS:

1 lb. cut up chicken

Sliced carrots

frozen peas

sliced celery

1/3 cup butter

chopped onion (of course I skipped)

1/3 C. flour

1/2 t. salt

1/4 t. black pepper

1/4 t. celery seed (no clue what that is...skipped)

1 3/4 C. chicken broth (I used a 14.5 oz can)

2/3 C. milk

DIRECTIONS:

1. preheat oven to 425.

2. in saucepan, combine chicken, veggies and add water to cover, and boil for 15 minutes. Drain and set aside.

3. In saucepan cook onions in butter til clear. (boo.) Add flour, salt, pepper, celery seed. Slowly stir in chicken broth and milk. Simmer over med. heat until thick. Remove from heat and set aside.

4. place chicken and veggies in pie crust, and pour broth/milk mixture over and mix up a little.

5. *the recipe calls for a second pie crust to be used as the top. Fold over and pinch all the edges and cut off the extra. I, however, made up some biscuik biscuit mix, and just plopped that around the top in a fairly thin layer trying to make it cover the whole top because I think it tastes better and it was STUPENDOUS!

6. bake for 30-35 mins until top is golden. cool for 10 mins before serving.

:) :) :) it's goooood!