Wednesday What's For Dinner- July 24th 2013

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 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 grill to 400 degrees F.

2.

Coat chicken with oil and place on grill. Cook for 20 minutes on each side, then remove from heat and chop.

3.

In a large saucepan, stir the chicken together with carrots, peas, and celery. Add enough water to cover the chicken and vegetables. Place saucepan on grill and cook with the lid closed for 10 minutes, then pour off any water remaining.

4.

In a deep skillet on the grill, melt butter and cook onions in hot butter for about 10 minutes. Add flour and celery seed, then salt and pepper to taste. Add chicken broth and milk, and bring to a low boil. Simmer for about 10 minutes to thicken. Remove from heat.

5.

Place pie crust in pie pan, then pour chicken mixture into the pan. Cover with the milk mixture, then place the top crust on the pie and cut a few holes (decoratively) in the crust.

6.

Place pie on grill and close the lid. Cook for 30 minutes, let stand off the heat for 10 minutes, and serve.