Chicken Pot Pie

Chicken:
1 lb skinless, boneless breast halves, cubed
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper

Filling:
1 cup sliced carrots
½ cup sliced celery
½ cup chopped onion
1 cup frozen peas or broccoli
1 can cream of chicken, condensed
½ tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth

Crust:
Use frozen/refrigerated pie crust (top & bottom)

Preheat oven to 350◦ F

Chicken:
In a skillet, place oil, garlic, onion salt, black pepper and chicken. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Filling:
Using skillet from chicken add carrots, celery and onion, Pour in enough broth to cover the vegetables and set rest aside. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Mix in chicken, peas or broccoli, soup and seasonings. Add left over broth until desired consistency is reached. Grease 9”x9” dish lay down bottom crust, fill and place crust on top. Brush with egg whites or butter, slit with knife and bake for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool 10 minutes before serving.