Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 0.25 tsp Black Pepper; 0.33 cup Butter; 0.5 cup Celery; 0.25 tsp Celery Seed; 1 lb Chicken Breast; 1.75 cups Chicken Broth; 0.33 cup Diced Onion; 1 cup Green Peas; 0.67 cup Milk; 2 whole Pie Crust; 0.5 tsp Salt; 1 cup Sliced Carrots

Dinner 🍽️Lunch 🥪 American Sugar-Free Halal 🕌Comfort-Food

Chicken Pot Pie features tender chunks of chicken with peas, carrots, and celery nestled in a flaky double crust, all bound by a rich, savory gravy. It’s comforting and hearty, perfect for a cozy family dinner or make-ahead meal on cooler evenings. The buttery pastry and well-seasoned filling deliver classic homestyle flavor in every slice.

Prep20 mins
Cook50 mins
Serves8
DifficultyEasy

1

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2

Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
3

Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and see-through, 5 to 7 minutes. Stir in flour, salt, black pepper, and celery seeds.
4

Slowly stir in chicken broth and milk.
5

Lower the heat to medium-low; simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
6

Place 1 crust in a 9-inch pie plate; add the chicken and vegetables to the crust. Pour the hot broth mixture over the top.
7

Cover the pie with the top crust, seal the edges, and trim any extra dough. Cut several small slits in the top crust to let steam escape.
8

Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Let cool for 10 minutes before serving.
9

Enjoy!