This easy chicken pot pie recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Chicken Pot Pie
This easy chicken pot pie recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- pound skinless boneless chicken breast halves – cubed
- cup sliced carrots
- cup frozen green peas
- /2 cup sliced celery
- /3 cup butter
- /3 cup chopped onion
- /3 cup all-purpose flour
- /2 teaspoon salt
- /4 teaspoon black pepper
- /4 teaspoon celery seed
- /4 cups chicken broth
- /3 cup milk
- unbaked pie crusts 9 inch
Instructions
- Preheat oven to 425 degrees F (220 degrees 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.
- Nutrition Facts
- Per Serving: 412 calories; protein
- 4g 37% DV; carbohydrates
- 4g 10% DV; fat
- 9g 37% DV; cholesterol
- 9mg 18% DV; sodium 517mg 21% DV.
Tips for the Best Chicken Pot Pie
- Pre-heat & Prep: Always gather all ingredients before cooking chicken pot pie.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.