Chicken Pot Pie

This is a great recipe to make if you have some left-over pie crusts. This serves about 4-6 but if you want a bigger meal double the recipe like I did and bake it in a casserole dish. It's comfort food to the max!!

Ingredients

2 9-inch einkorn pie crusts unbaked
1 pound chicken breast halves skinless, boneless, cubed
1 cup carrots cubed
1 cup frozen green peas
⅓ cup butter
⅓ cup onion chopped
⅓ cup Einkorn All Purpose Flour
½ teaspoon Celtic Sea Salt
¼ teaspoon black pepper
¼ teaspoon celery salt
1¾ cups Chicken bone broth
⅔ cup milk
1 cup potatoes peeled and cubed

Instructions

Preheat oven to 425 degrees F
In a saucepan, combine chicken, carrots, and potatoes. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In another saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery salt. 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 bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.