Thursday, January 17, 2008

Chicken Pot Pie

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion ( I used chopped & dried)
1/3 cup whole grain wheat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon poppy seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas. 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 poppy 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.

*** Variation: To accomadate my large family, I omitted having a bottom crust entirely and instead used both crusts over the top. I cooked it in a 9 x12 casserole dish.

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.