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

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 2

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

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

Step 4

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

Step 5

Slowly stir in chicken broth and milk.

Step 6

Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

Step 7

Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.

Step 8

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 9

Serve immediately and enjoy!