GRANDMA'S CHICKEN POT PIE

Grandma's Chicken Pot Pie image

Provided by Karla Boyle

Time 1h10m

Number Of Ingredients 17

2 lb boneless chicken, cubed
1 carrot, diced
1 parsnip, diced
2 stick celery, diced
1 c frozen peas
1/2 onion, diced
1/3 c flour
1/2 c mixed rice
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp celery seed
2 c chicken broth
2/3 c milk
italian parsley
dash(es) garlic powder, to taste
1 tsp poultry seasoning
4 refrigerated pie crusts

Steps:

1. 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.
2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
4. Place half 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. Repeat with second crust
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.