Chicken Pot Pie 🥧❤️
Ingredients:
1 pound boneless, skinless chicken breast, 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
Directions:
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 one pie crust in the bottom of a pie pan. Pour the chicken mixture on top. Pour the hot liquid mixture over. Cover with the second pie crust, seal the 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.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 410 kcal | Servings: 8 servings
Cozy up with a classic comfort dish tonight - Homemade Chicken Pot Pie! Perfectly flaky crust filled with tender chicken and veggies.
