Chicken Pot Pie

Prep: 30

Cook: 30

Total: about an hour

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1 stalk chopped celery
(or use 2 ½ c frozen mixed vegetables, I like peas, carrots, corn and green beans)
1/3 cup butter
1/3 cup diced onion
1/3 cup all-purpose flour
1 teaspoon Morton’s "Nature's Seasons" salt
¼ teaspoon nutmeg
½ teaspoon sage
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions

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, seasoned salt, sage and nutmeg. 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.

I have been experimenting with many different chicken pot pie recipes over the years.  I found this one today and we LOVE it!  That probably has a lot to do with the butter and onions.   I used the Morton's blend in place of salt and pepper and various other seasonings, its a nice basic blend.  And I just love chicken with sage and nutmeg...yum yum yum!  Everyone gobbled it up and asked for seconds!