Chicken Pot pie
1 pound of chicken cooked and cubed
2 cups of mixed vegetables
¼ cup of butter
¼ cup of dried onion flakes
1/3 cup all purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon celery seed
1 ¾ cup of chicken broth or stock
2/3 cup of milk
2 unbaked pie crusts (I usually use Pillsbury)
- Preheat over to 425. 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.
- Add chicken and vegetables to sauce mixture.
- Place bottom pie crust in pan. Pour mixture over and top with the second pie crust. Cut slits in crust for steam to escape.
- Cook in over for 30-35 minutes. When done let cool for 10-15 minutes before slicing.