Chicken pot pie

Submitted by katespace

The ultimate comfort food. Makes 6 single serve pies.

Ingredients

 * 1 pound skinless, boneless chicken breasts - cubed
 * 1 package frozen green peas and carrots
 * 1/3 cup butter
 * 1/3 cup chopped onion
 * 1/3 cup all-purpose flour
 * 1/2 teaspoon salt
 * 1/4 teaspoon black pepper
 * 1/2 teaspoon celery seed
 * 1 3/4 cups chicken broth
 * 2/3 cup light cream


 * 6 mini pie crusts (feel free to use your favorite pie crust dough recipe, or use premade frozen crusts, thawed of course!)

Directions

 * 1) Get pie crusts ready according to the recipe/mix/package you are using.
 * 2) Preheat oven to 425.
 * 3) 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.
 * 4) In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (about 5 minutes). Remove from heat and set aside.
 * 5) Put a small amount of sauce to cover the bottom of the crust. Place the chicken and vegetables in the pie crust. Pour more sauce over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
 * 6) 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.

I don't like the texture of celery, so I don't put it in. If you want celery, slice up half a cup and add it to the chicken/vegetable mixture, and only add 1/4 tsp. celery seed.

You may be able to make 2 large pies from the recipe, but I've never tried it. I freeze the individual pies and take them to work for lunch (thawing them in the fridge during the day). A 10-15 minute tour in the toaster oven at 350 does the trick.

Gluten free: For a gluten-free version, obviously you'll want to use a gluten-free pie crust dough (I use Gluten Free Pantry Perfect Pie Crust mix). For the sauce, substitute all-purpose gluten-free flour (I use Gluten Free Pantry Beth's All-Purpose Flour... this has the THICKENING POWER OF THE GODS, though, so I use a bit less than the recipe calls for). Also be sure to check that the chicken broth is gluten-free (a lot use hydrolyzed wheat protein).