Chicken Pot Pie Recipe

You will need:
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
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

This meal is a great feel good standby. It can really warm the heart and homemade tastes so much better than any frozen option that is out there.

To get started, preheat oven to 425 degrees F

In a skillet, add chicken, carrots, peas, and celery. Also add some water to
cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the same skillet you can melt some butter and cook the onions until translucent and softened. Then you can stir in the salt and pepper, and celery seed. Then slowly stir in the flour a little at a time. Once this is thickened slowly stir in milk and then the chicken broth, this will make a great sauce if you let it simmer over medium-low heat. Make sure it thickens nicely and if it does not for some reason add a little more flour. Once this is finished you can remove it from heat.

This is the step to combine everything and actually make something that resembles a pot pie. Put the chicken mixture in the bottom pie crust. Then pour the liquid mixture on top. Then cover with the top pie crust and seal the edges. If there is any excess crust you can trim it off. It is better to trim it off because it will just burn or char if you leave it there. Make a few cuts in the top of the pie in order to let some steam out, or else it may explode.

All of the ingredients are cooked so you just want to give them time to marry a bit in the pie and also for the crust to become a golden brown, this should take anywhere from 35 to 40 minutes. Let it cool for 10 minutes before serving to let the steam to calm down a bit.

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