Comforting American Chicken Pot Pie

Ingredients

• 2 cups flour, sifted
• 1 cup butter, cold, diced
• 1 teaspoon salt
• 1 cup ice water
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas, frozen
• 1 cup celery, diced
• 1 cup butter
• 1 cup onion, chopped
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon celery seed
• 1 cups chicken broth
• 2 cup milk

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a large bowl, combine the sifted flour and salt. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
3. 03
   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. 04
   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. 05
   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. 06
   Stir in the shredded chicken and cook for a few more minutes. Remove from heat and set aside.
7. 07
   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. 08
   Roll out the second disc of dough and place it over the filling. Trim excess dough, seal, and crimp the edges.
9. 09
   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.