Comforting American Chicken Pot Pie

Ingredients

• 2 cups flour sifted
• 1 cup butter cold, diced
• 1 teaspoon salt
• 1/2 cup ice water
• 2 cups cooked chicken shredded
• 1 cup carrots diced
• 1 cup peas frozen
• 1 cup celery diced
• 1/3 cup butter
• 1/3 cup onion chopped
• 1/3 cup 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

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 In a large bowl, combine the sifted flour and salt. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
3. 3 Gradually add the ice water, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate.
4. 4 In a saucepan over medium heat, melt 1/3 cup butter. Add the chopped onion, diced carrots, peas, and diced celery. Cook until vegetables are tender.
5. 5 Stir in 1/3 cup flour, salt, black pepper, and celery seed. Gradually whisk in the chicken broth and milk. Simmer over medium-low heat until the sauce thickens.
6. 6 Stir in the shredded chicken and cook for a few more minutes. Remove from heat and set aside.
7. 7 Roll out one disc of dough on a floured surface to fit your pie pan. Place the rolled dough into the pan and fill with the chicken mixture.
8. 8 Roll out the second disc of dough and place it over the filling. Trim excess dough, seal, and crimp the edges.
9. 9 Cut slits in the top crust to allow steam to escape. Bake in the preheated oven for 30-35 minutes, until the crust is golden brown.
10. 10 Let the pie cool for 10 minutes before serving.