Chicken Pot-Pie

Ingredients

• Chicken breast

  raw

  1 lb or 454g

• Carrots

  canned, regular pack, drained

  1 cup, sliced or 146g

• Green peas

  frozen

  1 cup or 134g

• Celery

  raw

  ½ cup chopped or 51g

• Butter

  unsalted

  ⅔ cup or 151g

• Onion

  raw

  ⅔ cup, chopped or 107g

• All-purpose flour

  white, unenriched

  ⅔ cup or 83g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ½ tsp or 1g

• Celery seed

  ¼ tsp or 0.5g

• Chicken broth

  canned, ready-to-serve

  100g

• Pie crust

  standard, dry mix

  200g

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. 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 small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.