Chicken Pot Pie

Because of our jetlag, because it's beginning to feel like winter, because Eddie's leaving again for a business trip tomorrow, I decided to make a chicken pot pie based on a recipe I found on a blog. I ended up adding a little more flour and less butter, but you can tweak this for your preferred thickness. This recipe is Eddie approved!

Chicken Pot Pie

Ingredients

1 pound chicken

1 stalk celery, diced

1 cup diced carrots

1 cup peas

2 pie crusts

1/3 cup light butter

1 small onion chopped

1/3 cup flour

Salt and Pepper

1 3/4 cup chicken broth

1/2 cup skim milk

Directions
1.    Preheat oven to 425.
2.  In pan, saute chicken until fully cooked.  Season with salt and pepper while cooking.
3.  Chop all vegetables if you haven’t done so already.
4.  In sauce pan, melt butter, then add onion to pot.  Stir occasionally for ~3 minutes.
5.  To butter and onion, add flour and stir until thick.
6.  Add broth and milk and stir.  Add salt and pepper to preference.
7.  Once chicken is fully cooked, dice up and add to pot.
8.  Stir in all vegetables and leave on heat for ~2-3 minutes.
9.  In pie pan, lay first crust in the bottom.  Pour all contents of sauce pan into pie crust.  Add top pie crust and pinch seal the edges.
10.  Bake 35 minutes.