FBD

Classic Chicken Pot Pie

AmericanChickenIntermediate1 minBy Northstar

Ingredients

Servings
8
  • 1 lb boneless skinless chicken breast, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 0.5 cup sliced celery
  • 0.3 cup butter
  • 0.3 cup chopped onion
  • 0.3 cup all-purpose flour
  • 0.5 tsp salt
  • 0.3 tsp black pepper
  • 0.3 tsp celery seed
  • 1 0.8 cup chicken broth
  • 0.7 cup milk
  • 2 unbaked 9-inch pie crusts

Instructions

  1. 1

    Preheat oven to 425°F. Combine chicken, carrots, peas, and celery in a saucepan with water to cover. Boil 15 minutes, drain, and set aside.

  2. 2

    In the same saucepan, cook onion in butter over medium heat until translucent. Stir in flour, salt, pepper, and celery seed. Gradually stir in broth and milk. Simmer until thick, stirring.

  3. 3

    Place chicken mixture in bottom pie crust. Pour hot liquid over it. Cover with top crust, seal edges, and cut steam vents.

  4. 4

    Bake 30-35 minutes until pastry is golden brown and filling is bubbling. Cool 10 minutes before serving.

Tags

american