Mini chicken pot pies.

It's October and that makes us want to spend entire days indoors, music playing, apron on while filling the house with the smells of all of the comfort food that's on the go. I thought I would share one of my favorite go-to recipes for the season. Chicken pot pie. Goooood gravy I love a good pot pie.

A friend shared this recipe with me a few years back, and I haven't even bothered to make a different pot pie since.

*I usually double this recipe so that it makes two full pies, or two and a half dozen small ones. They freeze very well.*

Recipe: 

(for one pie or 15 mini pies)

1 Pound of skinless, boneless chicken breasts, cubed.

1 Cup of chopped carrots

1 Cup of frozen green peas

1/2 Cup chopped celery

1/3 Cup of butter

1 small onion chopped

1/3 Cup of all-purpose flour

1/2 tsp salt

1/2 tsp pepper

3/4 tsp celery seed

1 3/4 Cups of chicken broth

2/3 Cup of milk

2 (9 inch) unbaked frozen pie crusts or 30 small tart shells

Directions:

1. Preheat oven to 425 degrees Fahrenheit

2. In a saucepan, combine raw chicken, carrots, peas and celery. Add water to cover, and boil for 15 minutes. Remove from heat, drain and set aside.

3. In a frying pan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium heat until thick, and stir the entire time. It will thicken eventually!

4. Place the chicken mixture in bottom pie crust. Pour the gravy over top. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. If you are using the tarts, do the same thing and use a second tart upside down on top.

5. Bake in the preheated oven for 35-45 minutes, or until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.