Chicken Pot Pie

I’ve had a fierce craving for chicken pot pie. Earlier this fall, my husband and I sneaked away to enjoy a weekend in Bayfield. We enjoyed a quiet lunch at a funky, slow-food deli called The Fat Radish while we were there. The chicken pot pie recipe they used was the best I’d ever had; with each bite, I’d ramble on about the flavor, the texture, the consistency. So flippin’ good.

That night, I dreamed of chicken pot pie. We went back to The Fat Radish the next day, so I could indulge again, but alas… the quaint deli had a constantly rotating menu. There I stood heartbroken and S-O-L.

Since then, I’ve been on a mission to find the perfect chicken pot pie recipe. I’ve been ordering it at restaurants and experimenting at home, but nothing seemed quite right… until now.

Ingredients:

1 pound skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

½ cup sliced celery

⅓ cup butter

⅓ cup chopped onion

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon celery seed

1 ¾ cups chicken broth

⅔ cup milk

2 (9 inch) unbaked pie crusts

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