Chicken Pot Pie

My mother has always been concerned about what she eats.  The fear of putting on weight is as strong as the obsession about food.  I know, it doesn't make a whole lot of sense... unless you know my mother.  A fridge full of food ensures that she'll always be able to feed others.

Mom is also a very fussy eater.  She's not able to cook for herself anymore so keeping her stocked with meals can be a head scratcher.  Today, I chose a recipe from All Recipes and made her a chicken pot pie; with a side of kale salad, she's good.

 1 lb skinless, boneless chicken breasts, cubed

1 cup sliced carrots

1 cup frozen green peas

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 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

	Preheat oven to 425 degrees F (220 degrees C.)
	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.
	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.
	Place 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.
	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.