What I'm Cooking Wednesday: Semi-Homemade Chicken Pot Pie

Well, I had plans to share a mocha drink this morning, but either my coffee maker doesn't work, or I'm doing something wrong. (Today is the first time I've even gotten it out of the box since we received as a wedding gift 2.5 years ago. haha).

So instead, I'm pulling a recipe out of the archives. I'm bringing back a post I wrote in October for:
I think it was good enough to share twice, anyway...

You can use whatever vegetables you want to mix with the chicken. I used carrots, celery, and potatoes. The actual recipe called for peas, but Luke hates peas. So I substituted the potatoes for peas, and I'm glad I did!The recipe I used can be found here, but I'm going to re-type it with some changes I made:

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 2 large russet potatoes, peeled and cubed 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour

1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 tablespoon garlic powder 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, potatoes, and celery. Add water [or chicken broth] to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	Place the chicken mixture in bottom pie crust [I had brushed the bottom pie crust with egg white and baked it for 5 minutes by itself before doing this]. Pour hot liquid mixture over. Cover with top crust, seal edges, brush with egg white, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	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.

[cell phone pics]

This meal was absolutely PERFECT for a cold day. It is one of those foods that really "sticks to your bones," as my mom would say. I felt so warm, full, and content after eating this for dinner...just writing about it, my mouth is watering for more. Try it!

Next week when this annoying ice storm is over with, I'll be able to go to the grocery store! And I'm going to try to make a recipe for chili that I found in my new Arizona cookbook from Luke's grandma. Hopefully it's better than the last time I made chili, because it did not turn out well last time. Ha!

Past Wednesdays:
Christmas Treats
Buffalo Chicken Dip
Chicken Stir Fry
Bacon Alfredo Casserole
Parsley Potatoes