Now that the pre-Autumn air is beginning to lightly kiss our cheeks, it’s time to rethink “dinner”–not too much, just a peck. What spells C-O-M-F-O-R-T to you? We all have one, two or even three (or more) palate pleasing memories that tug at our food-strings. Here’s a true comfort food classic that fills the air with the newly baked, savory aromas of fall.

Laura’s delectable pie is scrumptious, quick and easy; made from scratch or semi-scratch… brimming with chunks of moist chicken, crunchy carrots, peas, and fresh celery. A divinely baked comfort food classic. Serve with a crisp salad or coleslaw. Mmmm Completely Comfortable…

INGREDIENTS:

1 pound skinless, boneless chicken

breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

1 cup potatoes-cubed

1 cup mushrooms-diced

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:

Preheat oven to 425 degrees

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In saucepan over medium heat, cook onions in butter until soft and translucent, add potatoes and mushrooms, cook an additional 5 minutes. 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. Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.