Feb. 4 - Chicken Pot Pie

I love this chicken pot pie recipe but don't make it nearly enough...it's one of those that you can tweak each time you make it and it still tastes as good as it did before. I used the veggies listed below in tonight's pot pie, but it could have used some corn. Also, the prep is a bit long, but it's one you can make ahead, freeze and then pop in the oven when you're ready for it. I highly recommend it if you're a fan of pot pies.

Chicken Pot Pie
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
3/4 cup frozen green peas
1/2 cup sliced celery
3 medium potatoes
1 bullion cube
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked deep-dish pie crusts

Directions

1. Preheat oven to 375 degrees F.
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add bullion cube and water 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, 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. Pour hot liquid mixture over. Cover with top crust (making a dome on top), seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.