What's for dinner?

Okay this is the best thing I've made in a while. I've taken a break from cooking, about a two year break, but I'm getting back into exploring and creating good dishes. I got the initial Chicken Pot Pie recipe from allrecipes.com and then tweaked it a bit to make it suit me. I made it for dinner Friday night and it was awesome - hot, bubbly gravy and crispy, flaky crust.

Chicken Pot Pie
Make 6 generous servings

INGREDIENTS:
1 pound boneless, skinless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1 cup cubed potatoes
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1 egg white

DIRECTIONS:
1. Preheat oven to 375 degrees F
2. In a saucepan, combine chicken, carrots, peas, and potatoes. Sprinkle with a little salt and pepper to season. Add equal parts water and chicken broth to cover (about 1 cup broth and 1 cup water) and boil for 15 minutes. Remove from heat, drain and reserve liquid. Set aside chicken mixture.
3. While the chicken mixture is cooking prep your bottom pie crust. Roll out one of the 9 inch unbaked pie crusts into your pie pan. Poke holes in the crust with a fork and brush with egg white. Bake in the 375 degree oven for 5-6 minutes just until crust looks like it is beginning to bake.
4. 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 reserved chicken broth and milk. (If you do not have 1 ¾ cups chicken broth in reserve add additional broth to make up the difference.) Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour gravy mixture over. Cover with top crust, seal edges, and cut away excess dough. Brush with egg white. Make several small slits in the top crust to allow steam to escape.
6. Bake in the preheated oven for 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

My Comments:
Using a deep dish pie pan is helpful. If the gravy is too thick add a little additional water or broth before pouring it over the chicken mixture. The pie will absorb some of the liquid when cooking. Place a cookie sheet on the rack under the pie to catch any drips.

-Chel