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Chicken Pot Pie
Chicken Pot Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Homemade chicken pot pie with fresh veggies - a classic comfort food favorite for the whole family.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 0.5 cup sliced celery
  • 0.33333334326744 cup butter
  • 0.33333334326744 cup chopped onion
  • 0.33333334326744 cup all-purpose flour
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon celery seed
  • 1.75 cups chicken broth
  • 0.66666668653488 cup milk
  • 2 (9 inch) unbaked pie crusts
Instructions:
  • Collect all the ingredients and preheat the oven to 425°F (220°C).
  • In a saucepan, bring chicken, carrots, peas, and celery to a boil, covering with water. Simmer for 15 minutes, then drain.
  • As the chicken cooks, melt butter in a separate saucepan over medium heat. Sauté onion until soft and translucent for about 5 to 7 minutes. Then, mix in flour, salt, pepper, and celery seed.
  • Gradually combine the chicken broth and milk, stirring gently.
  • Lower the heat to medium-low and let it simmer until it thickens, which should take about 5 to 10 minutes. Once it's thickened, remove it from the heat and set it aside.
  • Arrange the chicken and vegetables in the bottom pie crust, then generously pour the hot liquid mixture over them.
  • Place the top crust over the filling, press the edges to seal, trim off any extra dough, and cut small slits to release steam.
  • Bake in the oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Let it cool for 10 minutes before serving.
  • Indulge and savor while hot!

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