One of our newest and most favorite recipes is this Chicken Pot Pie. This was my second time to make it and this time I used my mother-in-law's pie crust recipe. It was amazing!! I have a sweet lady who helped me with soaking all the vegetables, chopping all the vegetables and chicken. Having a second set of hands really helped! It is still worth it even if there is only one set of hand. :)

CHICKEN POT PIE

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 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 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	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 chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	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.
5.	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.

BEVERLY'S DELICIOUS PIE CRUST

3 cups flour
1 1/4 shortening
1 tsp salt

Cut this mixture until it is crumbly and fine using two forks. Then add 1/2 cup of water. Then mix again the same way until all of it sticks together.