Chicken Pot Pie

This dish is classic comfort food and perfect for a chilly night.
It’s also a great dish for using up leftover chicken!

This dish can be quite high in calories and fat due to the butter and pastry crust.

This dish is high in protein thanks to the chicken and loaded with vegetables, providing a healthy dose of vitamins and minerals.

	1 1/2 cups frozen peas
	2 cups frozen mixed vegetables
	1/2 cup butter
	1/2 cup chopped onion
	1/2 cup all-purpose flour
	1/2 teaspoon salt
	1/4 teaspoon black pepper
	1/4 teaspoon celery seed
	1 3/4 cups chicken broth
	2/3 cup milk
	4 cups cooked chicken breast
	2 (9 inch) unbaked pie crusts

1.	Step 1
2.	Preheat oven to 425 degrees F (220 degrees C).
3.	Step 2
4.	In a large saucepan or Dutch oven, melt butter over medium heat. Cook onion in butter until softened. 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.
5.	Step 3
6.	Place the chicken and mixed vegetables in the 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.
7.	Step 4
8.	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.