Chicken Pot Pie

Classic Chicken Pot Pie Recipe

Warm up your kitchen with this classic Chicken Pot Pie recipe. This comforting dish combines tender chicken with a savory sauce and fresh vegetables, all encased in a flaky pie crust. Perfect for a cozy family dinner or a special occasion, this recipe is sure to become a favorite.

Nothing says comfort like a warm, homemade Chicken Pot pie,
where every bite feels like a hug from the oven.

Mortal Act

Ingredients

• 1 lb boneless, skinless chicken breasts (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
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 1/4 cups chicken broth
• 2/3 cup milk
• 2 (9-inch) unbaked pie crust

Instructions

1. Preheat Oven: Preheat your oven to 245°F (220°C)
2. Cook Chicken and Vegetables: In a saucepan, combine chicken, carrots, peas and celery. Add enough water to cover and bring to a boil. Cook for 15 minutes, then remove from heat, drain and set aside.
3. Prepare Sauce: In the same saucepan, melt butter over medium heat. Add chopped onions and cook until soft and translucent. Stir in flour, salt, pepper and celery seed. Gradually add chicken broth and milk, stirring continuously. Simmer over medium-low heat until the mixture thickens. Remove from heat and set aside.
4. Assemble Pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce mixture over the top. Cover with the second pie crust, seal the edges and trim any excess dough. Cut several small slits in the top crust to allow steam to escape.
5. Bake: Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown and the filling is bubbly. Allow the pie to cool for 10 minutes before serving.

Enjoy your homemade Chicken Pot Pie with a side salad or some steamed greens for a complete meal.