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Cozy Chicken Pot Pie

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A comforting Chicken Pot Pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all tucked into flaky crusts.

Ingredients

Scale
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 0.5 cup sliced celery
  • 0.33 cup butter
  • 0.33 cup chopped onion
  • 0.33 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon celery seed
  • 1.75 cups chicken broth
  • 0.66 cup milk
  • 2 (9-inch) unbaked pie crusts

Instructions

  1. Gather all your ingredients and preheat the oven to 425 degrees F (220 degrees C).
  2. In a saucepan, combine the chicken, carrots, peas, and celery. Pour in water to cover and bring to a boil. Let it boil for 15 minutes, then drain.
  3. Melt the butter in another saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, roughly 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
  4. Gradually whisk in the chicken broth and milk. Reduce heat and let simmer until thickened, about 5 to 10 minutes. Remove from heat and set aside.
  5. In the bottom pie crust, layer the cooked chicken and vegetables. Pour the hot broth mixture over the top.
  6. Cover with the second crust, sealing the edges, and trimming excess dough. Make several small slits in the top crust for steam to escape.
  7. Bake until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Let cool for 10 minutes before serving.

Notes

Customize veggies to your preference; consider adding herbs for extra flavor. Leftovers can be stored covered in the refrigerator for 3 to 4 days or frozen for up to 3 months.

Nutrition

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