Chicken Pot Pie

I Feel Awful!

My whole family has been sick lately. It has turned into bronchitis. It is very difficult to know what to make for dinner when no one feels like eating anything. The following recipe seemed to fit the bill. It’s a very basic pot pie that is very mild and the epitome of comfort food. You can “jazz” it up anyway you want, but this recipe really worked for us.
Feel better…..

Chicken Pot Pie

Serves 8

1 lb skinless, boneless chicken, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cup heavy cream
1 sheet puff pastry

Preheat oven to 400 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. 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, pepper, and celery seed. 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 casserole dish. 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. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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