Chicken Pot Pie

Veggie filling

  • 1lb chicken
  • 1 cup carrots
  • 1 cup green peas
  • 1/2 cup celery
  • 2 pie crusts

Liquid Filling

  • 1/3 cup onion
  • 1/3 cup flour
  • Salt & pepper
  • 1/4 tsp celery seed
  • 1/3 cup butter
  • 2/3 cup milk
  • 1 3/4 cups broth

Instructions

  • Preheat oven to 425°F & prep crusts.
  • In a pan, combine chicken, carrots, peas, and celery. Cover with water & boil for 15 mins. Drain & set aside.
  • In a saucepan, melt butter & add onion. Cook until soft. Add flour, salt, pepper, & celery seed.
  • Slowly add milk & broth. Simmer until thick. Set aside.
  • Add veggie filling to crusts, then add liquid mixture. Add top crust & seal.
  • Bake for 30 mins or until top is golden brown & filling is bubbly.
  • Eat the entire thing in one go for lunch at work, promply fall asleep at your desk, wake up and send your employss home early (Michael version - highly recommend)