Recipe Exchange: Easy From Scratch Pot Pie

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When I was looking for a way to use up the last of the leftover turkey from Thanksgiving, nothing seemed appealing, especially for the dark meat my sweetie likes. Make a whole, big meal around it? I just didn’t want to. Then I remembered my new (almost 2 years ago) favorite Chicken Pot Pie recipe! I always made the canned cream soup version, but was wanting a more natural ingredient recipe that was still yummy. Then a friend brought pot pies from a local restaurant to our annual 4 day scrapbooking retreat where we each provide one meal. Scrumpdillyicious!! So I went on a search for a new recipe, found one and adapted it to become THE best, yummy pot pie!! So this time I made Turkey Pot Pie with our leftovers, and may do it again after Christmas. :>

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken
breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. 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.
3. In the saucepan over medium heat,melt butter. Stir in flour, salt, pepper, dill and parsley. Slowly stir in chicken broth. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. 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.
5. 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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