Chicken Pot Pie Recipe

A mouthwatering homemade chicken pie with carrots, peas, and celery in a prepared crust. For extra taste, incorporate thyme and poultry seasoning.

Prep Time: 20 minutes
Cook Time: 50 minutes
Additional: 10 minutes
Total Time: 1 hour 20 minutes

Ingredients:

• 1 pound skinless, boneless chicken breast halves
  
• 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 tsp salt
  
• ¼ tsp black pepper
  
• ¼ tsp celery seed
  
• 1 ¾ cups chicken broth
  
• ⅔ cup milk
  
• 2 unbaked pie crusts

Instructions:

1. Set the oven to 425 degrees Fahrenheit (220 degrees C.)
   
2. In a saucepan, combine the chicken, carrots, peas, and celery. Bring to a boil, then cover with water. After 15 minutes of boiling, turn off the heat and drain the water.
   
3. 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. Celery seed, flour, salt, and pepper should be added. Add milk and chicken broth gradually. Simmer for 5 to 10 minutes at medium-low heat until thick. Discard after removing from heat.
   
4. Fill the bottom pie crust with chicken and vegetables. Overtop, pour the hot liquid mixture. Cut off any extra dough before covering it with the top crust and sealing the edges. To let steam out, make several tiny slits in the top crust.
5. 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.