Chicken Pot Pie

This is probably my favorite homestyle item to make, and leftovers warm up nicely. I have included vegetables that I generally use; however, any vegetable that holds its shape well that you like will work nicely. Other options that I sometimes include are potatoes and mushrooms. Just be sure that the total amount of veggies remains about 2 1/2 cups and definitely not over 3 cups. If I'm throwing all health considerations to the wind, I sometimes make the mushroom gravy to go with it, but I try to stick with as much non-fatty vegetables as possible. Also, canola oil can be used instead of the butter, but since it's really the only fat in the whole recipe I don't worry too much about it.

I know some people who love to make their own pie crust. I do not fall in that category. I buy the pie crust dough in the refrigerated section at the grocery store. This saves every one in my house from hearing me yell at flour and butter and also keeps me from cleaning up the horrible mess that is my kitchen after making pie crust.

Chicken Pot Pie
(mushroom gravy recipe follows)

1 lb boneless skinless chicken breast, cubed (raw)
1 c sliced carrots
1 c frozen green peas
1/2 c celery, chopped
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/2 t salt
1/4 t black pepper
1/4 t celery seed
1 3/4 c chicken broth
2/3 c milk (I've used skim or 2%, just keep in mind that skim won't solidify quite as much)
2 pie crusts

1. pre-heat over to 425 degrees
2. in saucepan, combine chicken, carrots, peas, and celery and add just enough water to cover.
3. boil for 15 minutes and drain
4. meanwhile, in saucepan, cook onions in butter until soft; stir in flour, salt, pepper, and celery seed
5. when mixture is bubbly, remove from heat and slowly stir in broth and milk
6. simmer until thick, *stirring constantly*
7. place pie crust in oiled pie pan
8. pour chicken mixture into bottom pie crust
9. cover chicken mixture with liquid
10. cover with top pie crust and slit
11. bake for 30-35 minutes and let sit 10 minutes before cutting