Description
A cozy chicken pot pie filled with tender chicken and vibrant vegetables, wrapped in a flaky crust.
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
- 0.67 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for about 15 minutes, then remove from heat and drain.
- Melt the butter in another saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
- Stir in the flour, salt, black pepper, and celery seed, mixing well.
- Gradually add the chicken broth and milk, stirring continuously.
- Reduce the heat to medium-low and simmer, stirring until the mixture thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Layer the drained chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over them.
- Place the top crust over filling, sealing the edges and trimming any excess dough. Cut small slits in the top crust for steam to escape.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Allow to cool for 10 minutes before serving.
Notes
For quicker preparation, use rotisserie chicken. You can also substitute with different vegetables such as corn or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg