Chicken Pot Pie

Step 1

Preheat oven to 425 degrees F. Place one of the crusts in the bottom of a pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.In a pot, combine the raw chicken, carrots, peas, celery and the spices. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, melt butter then stir in flour, celery seed and a little onion powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.