Chicken Pot Pie

A delicious, homemade chicken pot pie made from scratch with carrots, peas, and celery. This comfort food classic will be a hit with your family.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 412 Calories

Ingredients

• 2 (9 inch) unbaked pie crusts
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1 pound skinless, boneless chicken breast halves - cubed
• 0.33333334326744 cup butter
• 0.5 teaspoon salt
• 0.66666668653488 cup milk
• 0.5 cup sliced celery
• 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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C.)

Step 2

Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

Step 3

While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

Step 4

Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

Step 5

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