Chicken Pot Pie with Flaky Pastry Crust

Place chicken pieces in large saucepan or Dutch oven. Add chicken broth and poultry seasoning. Bring to a boil; reduce heat, cover and simmer 45 min or until chicken is tender. Remove chicken.

Add carrots, celery and onions to broth; cover and simmer 20 min or until vegetables are tender.

Meanwhile remove skin and bones from chicken; cut into bite-size pieces and set aside.

Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan along with peas and chicken. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Spoon chicken mixture into 2-quart (2 L) casserole or 4 individual 2-cup (500 mL) casseroles.

On lightly floured surface roll pastry to fit top of casserole(s). Place over hot chicken mixture. Crimp edges; cut steam vents. Bake in a preheated 425 °F (220 °C) oven 10 to 15 min or until puffed and golden. Serve immediately.

Microwave Method: Place chicken pieces, chicken broth and poultry seasoning in a 4-quart (4 L) microwave-safe bowl. Cover with vented plastic wrap. Microwave at Medium-high (70 %) 20 to 25 min or until meat is cooked, stirring once. Remove chicken. Add carrots, celery and onions to broth. Cover with vented plastic wrap. Microwave at High (100 %) 10 min or until vegetables are tender. Continue with Step 3 as above. Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to vegetables in bowl along with peas and chicken. Cover with vented plastic wrap. Microwave at high (100 %) 10 to 15 min or until mixture boils and thickens, stirring once. Add salt and pepper to taste. Spoon into casserole(s) and continue with Steps 5 and 6 as above.

Recipe tested in 700 watt microwave oven.