Wednesday Recipes...ain't no spring chicken, except it is! Chicken Pot Pie with an Easy Twist. :)

For a very long time, I made a homemade celery seed crust to go with this pot pie...and then I got even busier at work than I'd been before. So, I found an easy substitute for pie crust that's even tastier than before. As my son said as he went back for seconds, "it doesn't make sense how some chicken and mixed vegetables can taste so good." I'll take it!

Chicken Pot Pie with Celery Seed Crust (or Not)

Ingredients for Filling:

1/3 cup butter or margarine

1/3 cup chopped onion

1/4 teaspoon ground pepper

2/3 cup milk

1 package (10 ounces) frozen peas and carrots (or mixed vegetables)

1/3 cup flour

1/2 teaspoon thyme (my variation)

1/2 teaspoon ground sage (also my addition)

1 3/4 cups chicken broth

2 cups cooked chicken (I bake chicken breasts in the oven with nothing added for about 20 minutes, checking for clear liquid when pierced with a fork) OR you could buy a rotisserie chicken and shred to make your life even easier

Directions for filling:

In saucepan, melt butter over low heat. Blend in flour, onion, and seasonings. Cook, stirring, until mixture is bubbly. Add liquid a small amount at a time, stirring until thickened some, and then add more liquid until all is absorbed. Gently stir in chicken and frozen vegetables.

Pour into buttered dish (I used a 9 x 13). If you prefer more filling, double and you can still use a 9 x 13.

Easy Crust:

1/2 package frozen puff pastry

Let sit at room temperature while preparing filling.

Break into thirds and place over top of filling. Bake at 425 for 30 - 35 minutes or until golden brown. That's it!!

OR if you wish to challenge yourself:

Pastry for Celery Seed Crust

Ingredients:

2 cups flour

1 teaspoon salt

4 - 5 tablespoons ice water

1 - 2 teaspoons celery seed

2/3 cup plus 2 tablespoons shortening

Directions for Celery Seed Crust:

Prepare pastry by measuring flour, celery seed, and salt in bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball. On lightly floured board, roll 2/3 of the dough into a 13-inch square. Ease pastry into 9 x 13 inch pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits in center to allow steam to escape. Bake at 425 degrees for 30 - 35 minutes.

Yield: 4-6 servings. Note: I wish I knew where I got the original but I've made changes over the years (aka the crust and seasonings and this is now mine. :)

Have a blessed day and enjoy this glorious spring!