I'll admit, I love Banquet Pot Pies. But a homemade pot pie is WAY better. This is a 5-star recipe I found on allrecipes.com and made for my family a couple of times. I've altered some of the ingredients and I believe this version has got to be —at least—worthy of 6 stars.
Leave me a comment and let me know how yours came out!
3 chicken breasts, cubed
1 1/2 cups mixed peas & carrots
2/3 cup sliced celery
1/3 cup butter
1 1/2 large onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
1 tbsp chicken bullion
2/3 cup half & half
2 ready made pie crusts
Preheat oven to 425˚. Place 1/2 of one onion sliced, chicken bullion, cubed chicken, carrots, peas, and celery in just enough water to cover the food and boil for 15 mins. Drain and set aside.
Mix together flour, salt, pepper, and celery seed in a bowl.
While chicken & veggies are cooking, use another pan to cook onions in butter until translucent. Slowly stir in flour mixture; then chicken broth and half & half.
Press one pie crust into greased pie pan. Add chicken mixture. Pour broth mixture over top. Cover with top crust & seal edges. Use a fork for decorative edges. Cut slits in the top crust to prevent explosion!
Bake 30-35 mins. Serves 4-6.