This chicken pot pie is a classic comfort food full of chicken, carrots, peas and celery, all wrapped up in a homemade flaky pie crust. It's a satisfying and savory dish that's perfect for a cool evening.
Ingredients
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1 lb boneless chicken breast
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1 cup carrots
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1 cup frozen green peas
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0.5 cup celery
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0.33 cup butter
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0.33 cup chopped onion
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0.33 cup all-purpose flour
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0.5 tsp salt
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0.25 tsp black pepper
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0.25 tsp celery seed
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0.25 cups chicken broth
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0.67 cup milk
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2 (9 inch) unbaked pie crusts
Dinner
Chicken
pie
comfort food
Main Course
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- short description
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Preheat oven to 425°F (220°C)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
- detailed description
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Start by preheating your oven to 425°F (220°C).
In a saucepan, combine your chicken, carrots, peas, and celery. Add water until they are covered and bring to a boil. Let it boil for about 15 minutes. After 15 minutes, remove it from the heat, drain the water, and set it aside.
In the same saucepan, cook your onions in butter over medium heat until they are soft and translucent. Stir in your flour, salt, pepper, and celery seed. Slowly stir in your chicken broth and milk. Let it simmer over medium-low heat until it becomes thick. After it thickens, remove it from the heat and set it aside.
Place your chicken mixture in the bottom pie crust. Pour your hot liquid mixture over the chicken. Cover it with the top crust and seal the edges. Cut away any excess dough and make several small slits in the top to allow steam to escape.
Bake it in the oven for 30 to 35 minutes, or until the pastry is a golden brown and the filling is bubbly. Let it cool for 10 minutes before serving.
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