Wednesday, June 3, 2009

Chicken Pot Pie

1 lb. chicken, cubed
⅓ cup all-purpose flour
1 cup sliced carrots
½ tsp. salt
1 cup frozen green peas
¼ tsp. black pepper
½ cup sliced celery
¼ tsp. garlic powder
2 chicken bouillon cubes
1 ¾ cups chicken broth
⅓ cup butter
⅔ cup milk
⅓ cup chopped onion
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425°.
2. In a saucepan, combine chicken, carrots, peas, celery, and chicken bouillon cubes. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. 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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