Chicken Pot Pie


1 lb chicken breasts cubed
½ teaspoon salt
1 C carrots, diced
¼ teaspoon pepper
1/2 C peas, thawed
¼ teaspoon celery seed
½ C celery, diced
pinch granulated garlic
1/3 C onion, diced
pinch basil
1/3 C flour
1 T fresh parsley, chopped
1 small red potato diced
pinch oregano
1 ¾ C chicken broth
pinch thyme
2/3 C milk
egg wash ( 1 egg+1 T water mixed)
1 qt water

Pie Crust
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening, chilled
1/4 cup and 2 tablespoons ice water
-Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
-Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
-Roll out dough, and put in a pie plate. Repeat the directions to make the top crust


1.Preheat oven to 425
2.Boil chicken, carrots, celery, and potatoes in the water for about 15 minutes. Drain and set aside
3.Saute onions in butter until soft. Add flour and all seasonings. Slowly mix in chicken broth and milk. Add the chicken and vegetables. Simmer until thickened
4.Pour mixture in pie crust. Place top shell on top and seal the edges. Brush with egg wash and cut 4 1 inch slits into the top
5.Bake for 30-35 minutes until golden brown