Chicken Pot Pie
Classic chicken pot pie made from scratch with a creamy filling and flaky crust. Comfort food made easy and delicious.
Equipment
- - Saucepan
- - Pie dish
- Whisk
- - Knife
- - Spoon
Ingredients
- #### Filling
- - 1 lb chicken breast cubed
- - 1 cup carrots sliced
- - 1 cup frozen peas
- - ½ cup celery sliced
- - ⅓ cup onion chopped
- - ⅓ cup butter
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ¼ tsp black pepper
- - ¼ tsp celery seed
- - 1¾ cups chicken broth
- - ⅔ cup milk
- #### Crust
- - 2 9-inch unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- Boil chicken, carrots, peas, and celery in water for 15 minutes. Drain and set aside.
- In another saucepan, melt butter and cook onion until soft (5–7 mins).
- Stir in flour, salt, pepper, and celery seed. Cook 1–2 minutes.
- Whisk in broth and milk. Simmer until thickened (5–10 mins). Remove from heat.
- Place one pie crust in dish. Add chicken/veggies, then pour sauce over.
- Top with second crust. Seal edges and cut slits.
- Bake 30–35 minutes until golden and bubbly. Rest 10 minutes before serving.
Notes
- Can be made ahead or frozen before baking.
- Let cool slightly before serving for best texture.
- Let cool slightly before serving for best texture.