Sorry if this seems to be turning into a cooking blog lately, but honestly recipes are just so much easier to post than real posts. Although I am working on something that will hopefully be up this weekend. And by "working on" I mean I've thought about it a few times while showering. So there's that. But here's this!
Who says clean chicken pot pie is an oxymoron? I have a recipe for it right here! Oh wait...*has silent brain battle with self* sigh. I guess this isn't exactly clean, but it's probably the closest we'll ever get. And I have to believe that's good enough.
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose wheat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups low sodium chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
quiche pan (please don't try to use a pie plate unless it's deep dish, it will def. overflow)
Preheat oven to 425 degrees F.
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.
In the 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. Remove from heat and set aside.
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.
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.