Made with AI
Classic Chicken Pot Pie
Ingredients
- skinless, boneless chicken breast halves1 pound
- sliced carrots1 cup
- frozen green peas1 cup
- sliced celery1/2 cup
- butter1/3 cup
- chopped onion1/3 cup
- all-purpose flour1/3 cup
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- celery seed1/4 teaspoon
- chicken broth1 3/4 cups
- milk2/3 cup
- unbaked pie crusts2 (9 inch)
Instructions
- 1
Preheat oven to 425 degrees F (220 degrees C).
- 2
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.
