Chicken Pot Pie
1
pound skinless, boneless chicken breast halves - cubed
1 bag frozen mixed
vegetables
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2
teaspoon salt
1/4 teaspoon black
pepper
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie
crusts
In a saucepan, combine chicken and mixed vegetables. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper (may add 1/4 t. celery seed if desired).
Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
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.
