Chicken Pot Pie

 It's freezing outside this week so I've meal planned to have numerous comfort food staples. Here is my simple recipe for chicken pot pie that will warm you up on any cold day.

Chicken Pot Pie 

1 lb chicken breast, cubed

1 cup sliced carrots

1/2 cup frozen green peas

1/2 cup frozen corn

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 L chicken broth (2 cups reserved)

2/3 cup milk

1 pkg of ready to make croissants

Preheat oven to 425 degrees F. In a pot, combine chicken, carrots, peas, corn and celery. Pour 2 cups from your chicken broth, and leave to the side for later. Add the remaining broth to the pot, then 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, and pepper. 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 a round casserole dish. Pour sauce mixture overtop. Gently mix, then unroll croissant dough and overlap pieces to make a top crust.

Bake in the oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool slightly before dishing it out.

Note: You can also top your chicken pot pie with THIS biscuit recipe.