Chicken Pot Pie

Chicken Pot Pie
Originally uploaded by wenjomatic.

Last night's dinner.

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

about 2 cups biscuit dough... if you don't make homemade biscuits, you can use bisquick or canned biscuits

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, 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.

Roll out half the biscuit dough and put in the bottom of 9x9 casserole (greased). Spread the chicken and veggies out over the crust. Pour hot gravy mixture over it. Cover top crust with remaining rolled out biscuit dough.

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