Chicken Pot Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 1 lb boneless skinless chicken breast half
• 1/4 cup butter
• 1 quart chicken stock
• 1 medium onion, chopped
• 2 medium potatoes, peeled and diced
• 2 celery ribs, diced
• 2 large carrots, peeled and diced
• 1 cup frozen green pea
• 2 all ready pie crusts

Recipe

• 1 combine flour, salt, pepper, and poultry seasoning in a shallow bowl and stir to mix well.
• 2 cut chicken into bite-sized pieces and dredge in flour mixture, shaking off excess flour. reserve remaining flour for thickening sauce.
• 3 place 2 tablespoons butter in a large saucepan over medium heat; heat until the butter starts to bubble.
• 4 add chicken pieces and cook, stirring frequently, until they are lightly browned on all sides.
• 5 remove chicken from pan and set aside.
• 6 add remaining butter to pan. when butter is melted add two tablespoons of reserved flour mixture. cook over medium heat, stirring constantly, until flour has turned golden brown.
• 7 whisk chicken stock into flour mixture. cook, stirring often, until mixture starts to thicken.
• 8 return chicken to pan and add vegetables. allow to return to a boil, then reduce heat to low and simmer until vegetables are almost done.
• 9 while vegetables are cooking preheat oven to 375°f
• 10 dust one side of one of the pie crusts with about a teaspoon of flour. if using an oval casserole dish, use a rolling pin to roll the crust into an oval shape.
• 11 place it floured side down into a 3-quart casserole dish and press it to a uniform thickness. make sure there are no breaks in the crust and it comes all the way up to the top of the dish. if necessary, cut a little off the other pie crust to fill in the spaces.
• 12 pour the chicken mixture into the casserole.
• 13 top with the other crust and crimp around the edges, cutting off any extra dough.
• 14 cut slits in the top crust with a sharp knife.
• 15 bake for about 30 minutes or until top crust is golden brown and filling is bubbly.
• 16 let sit about 10 minutes before serving.