Chicken Pot Pie

Description

A quick, easy comfort meal that is so good and hearty.

Ingredients
  • 1 pound skinless„ boneless chicken breast halves - 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
  • 3+ teaspoon salt (to taste)
  • 1+ teaspoon black pepper
  • 1/4 teaspoon celery seed (if you have some available)
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts (9-inch)
Instructions
  1. 1
    Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
  2. 2

    Combine chicken, carrots, peas, and celery in a saucepan, add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

  3. 3
    While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
  4. 4
    Slowly stir in chicken broth and milk.
  5. 5
    Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
  6. 6
    Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.
  7. 7
    Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
  8. 8

    Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. Enjoy!