Pot Pie

Over the weekend, half of the family went to Palm Springs (Brian, Terrisa, Mom, Dad, and Hannah) to watch the tennis tournament. Emily, George, and I watched Paisley. She was sooo full of energy all weekend and I have to hand it to Emily...she had no problem keeping up! Quick funny story -- I woke up early for school on Saturday morning. I shut the door to our bedroom and started getting ready. Out of no where, George heard a knock at our door. Guess who it was??....PAISLEY! She climbed out of her crib for the first time. She was so proud of herself (full of smiles and giggles). It made us wonder how long it took her to figure that out. She is so little and it would have been a difficult climb for her.

On Sunday, Paisley had a birthday party to attend so Emily and I took her. She did not want to get off of the swings! We had to bribe her to finally get her off.

Tonight, I made a Chicken Pot Pie for dinner. It is one of George's favorites so I make it fairly often. It also makes great leftovers for lunches. Here is the recipe! It is very delicious and very, very easy.

Chicken Pot Pie IX

Rated: Submitted By: Robbie Rice Photo By: tahoegirl Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 8

"A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic."

INGREDIENTS:

1 pound skinless, boneless chicken breast halves - 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

DIRECTIONS:

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