I baked pot pie because hubby had been wanting to eat a home-made one. He likes the pot pie that Toni gave me last time but the problem is I don't have the recipe. I've seen the way Toni made her pot pie but I don't know the measurements and all the ingredients. I tried to make one by memory but it turned out to be a disaster, gosh! It was edible but not good, too dry. So what I did I searched the internet and got this recipe for a home-made chicken pot pie. I cooked it and it turned out good. Hubby and I loved it and we ate it all. Here's the recipe for a delicious chicken pot pie made from scratch:

Chicken Pot Pie

INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubes
1 cup slice 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
2 cups chicken broth
1 cup milk
2 (9inch) unbaked pie crusts

DIRECTIONS:

1. Preheat oven to 425 degrees F.

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. 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 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.

5. Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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