Recipe: Chicken Pot Pie

This was seriously one of the most delicious pot pies I’ve had in my life. It was a totally time intensive 90+ minutes of chopping, loving, cooking, and boiling but worth it!

Chicken Pot Pie
Serves 8
  1. 2 chicken breasts
  2. 1 cup sliced carrots
  3. 1 cup frozen green peas
  4. 1/2 cup sliced celery
  5. 1/3 cup butter
  6. 1/3 cup chopped onion
  7. 1/3 cup all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 1/4 teaspoon celery seed
  11. 1 3/4 cups chicken broth
  12. 2/3 cup milk
  13. 2 unbaked pie crusts
  1. Poach the chicken for 15 minutes or until cooked and then cube
  2. Preheat oven to 425 degrees. 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.
  3. 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.
  4. 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.
  5. 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.
Mab Made Food

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