Chicken Pot Pie

IF YOU'RE MAKING THE CRUST:

Ingredients
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Directions
Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing. Gather the dough into a ball and refrigerate until you're ready to roll it out and use it.

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POT PIE FILLING:

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
(the following can be substituted with cream of mushroom soup,
if you'd like to save time)
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 3/4 cups chicken broth
2/3 cup milk
Add a frozen pie crust and pastry for the top to your list if you are skipping the dough-making process


Directions
1. Preheat oven to 425 degrees F (220 degrees C.)

2. 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.

3. For homemade sauce vs cream of mushroom: 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.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture (or cr. of mush) over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Add an egg wash if you would like more of a "golden" crust look.
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.