Winter favorite: Chicken Pot Pie

Compliments of my friend Amber, this recipe is one of our recent favorites! I have modified it slightly from the Allrecipes.com version, taking all of the reviews into account, and it's absolutely fantastic. Leave the bottom crust out if you want to cut out some fat, and use half olive oil instead of all butter. It's so easy - takes literally like 20 minutes to prepare.

1 lb. skinless, boneless chicken breast halves--cubed
Chicken bouillon (amount depends on water in pot)
1 c. sliced carrots
1 c. frozen peas
3/4 c. sliced celery
1/3 c. butter
1/3 c. olive oil (or you can use all butter)
1/2 c. chopped onion
2/3 c. all-purpose flour
1 tsp. salt OR garlic salt
1/2 tsp. black pepper
1 tsp. poultry seasoning
3 c. chicken broth
1 1/3 c. milk (I use nonfat)
2 - 9 inch unbaked pie crusts

Preheat oven to 425 degrees.

In big saucepan, combine water with bouillon. Add chicken, carrots, peas, and celery. Cover and boil for 15 minutes. Remove from heat, drain, cut chicken into cubes, and set aside.

In another saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Pour the chicken and vegetables into the sauce. Add everything to a large baking dish (pie dish is too small, so I use a deep baking dish). Top with crust. If you choose to use a bottom crust too, pre-bake that for 10 minutes before adding mixture on top. Seal the edges of the crust, and make several slits in the top to allow steam to escape.

Bake for 30-35 minutes, or until the top is golden brown and filling is bubbly. Cool for 10 minutes before serving. Yummy!