Chicken Pot Pie

Cook Time: About 45 Minutes
Charcoal Briquettes: 9 underneath, 22 on top

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. Filling:
2. Prior to cooking in the Dutch oven, boil chicken, carrots, peas, and celery in a saucepan for 15 minutes. Then, remove from heat, drain, and set aside. 
3. 
   
4. Sauce (This can be done in the Dutch Oven or on a stovetop prior to cooking. If you do it in the Dutch oven, you will just need to have something to put the sauce in after it is cooked so that you can create the pie in the Dutch oven afterwards.):
5. 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.

1. Creating the Pie:
2. 1. Spray your Dutch oven with nonstick spray or oil.
3. 2. Place your bottom pie crust directly into the dutch oven and spread it out so that a little bit of the crust goes up on all sides of the dutch oven.
4. 3. Place the chicken mixture in bottom pie crust. 
5. 4. Pour hot liquid mixture over. 
6. 5. Cover with top crust, seal edges, and cut away excess dough. 
7. 6. Make several small slits in the top to allow steam to escape.
8. 
   
9. Cool for 10 minutes before serving.