Comforting Chicken Pot Pie

  The cold,snowy, and icy weather continues in northwestern New Jersey. Although daylight savings time and spring are just around the corner, the frigid temperatures can make it difficult to believe that warmer weather and longer, brighter days are on the horizon. 

.This wintery season is the perfect time to offer a dinner that consists of a satisfying comfort food to your family. This tasty meal is bound to warm their stomachs as well their hearts, and they might not even mind the continued blustery forecast that is being predicted for the coming week.

Comforting Chicken Pot Pie

 Ingredients:
1 lb skinless, boneless chicken breast, cut into 1/2 inch cubes        
1 cup frozen green peas
1 cup sliced carrots
1/2 cup frozen corn
1/2 cup sliced celery
1/3 cup chopped onion

1/3 cup butter
1/3 cup white all purpose flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 9 inch unbaked pie crusts

Preheat the oven to 425 degrees
 
In a saucepan combine the chicken, peas, carrots, corn and celery. Fill the pot with enough water to cover the ingredients and boil for 15 minutes. Remove from the heat, drain and set aside

In a saucepan cook the onion in the butter until it is soft and translucent. Stir in the flour, salt, pepper, and celery seed.. Slowly add the chicken broth and milk while continually stirring the mixture. Simmer over medium- low heat as you continue to stir the mixture Until it thickens. remove from the heat and set aside.

Place 1 of the pie crusts in a 9 inch pie plate and spoon the chicken and vegetable mixture into it. Pour the gravy mixture over it and then cover with the remaining crust.

 Seal the edges of the pie crust and cut some slits in the top pie crust to allow steam to escape.

Place the pie pan on a baking sheet to catch any juices that may overflow, and bake it for 30-35 minutes or until the pastry is golden brown.

  Allow the pie to sit for 10 minutes before serving.

 Enjoy!