Chicken Pot pie Recipe

Serves : 8

2 cups cooked chicken or turkey - cubed or shredded
2 med. carrots - sliced 1/8" thick
1 cup frozen peas
1/2 cup sliced celery - sliced 1/8" thick
2 cups chicken broth - lowfat okay
1/3 cup butter or margarine
1 med. onion - chopped
1/3 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
2/3 cup milk - low fat okay
2 pie crusts (9 inch) - un-cooked
1 Tbls. butter


Boil chicken, carrots, peas, and celery in chicken broth for 10 minutes.
Remove from heat. Drain and reserve chicken broth. Set aside broth and
vegetables.

Cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed.
Slowly add reserved broth and milk. Simmer over medium-low heat until thick.
Remove from heat. Set aside.

Place chicken and vegetables in one pie shell. Pour hot mixture into pie.
Place second pie shell over pie, fold over edges, pinch edges with fork, and
prick holes in top. Bake in 425 degree oven for 30-35 minutes.
Cool for 10 minutes before cutting.

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