a mouthwatering homemade chicken pie with carrots, peas, and celery in a prepared crust. For extra taste, mix in thyme and chicken seasoning.
Chicken Pot Pie
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
Directions
- Set the oven to 425 degrees Fahrenheit (220 degrees C.)
- In a saucepan, combine the chicken, carrots, peas, and celery. Cover with water and bring to a boil. After 15 minutes of boiling, turn off the heat and drain the water.
- Melt butter in a separate saucepan over medium heat as the chicken cooks. Add the onion and simmer for 5 to 7 minutes, or until tender and transparent. Add the flour, celery seed, salt, and pepper. Add milk and chicken broth gradually. Reduce heat to medium-low, then simmer for 5 to 10 minutes until thick. Heat has been removed; set aside.
- Put the chicken and vegetables in the pie crust’s bottom layer. Overtop, pour the hot liquid mixture. Remove any extra dough before covering with top crust and sealing the edges. To let steam out, make numerous tiny slits on the top crust.
- Bake for 30 to 35 minutes in the preheated oven, or until the dough is golden brown and the filling is bubbling. Before serving, let cool for ten minutes.
Leave a Reply