Explore The Comforting Goodness Of Homemade Chicken Pot Pie
Prep: 15 minutes
Cook: 30 to 35 minutes
Yields: 4 servings
Get ready to indulge in the most epic chicken pot pie extravaganza of your life!
Today, we’re diving into the world of comfort food, and trust me, you won’t want to miss this!. No more boring, bland meals!
Imagine a warm, flaky crust filled with tender chicken, carrots, peas, and celery in a rich, creamy sauce. It’s the ultimate comfort food that’s sure to become a family favorite!
First, let’s start with the filling. In a large saucepan, combine chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
Now it’s time to assemble the pie. Place the chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over top.
Cover with the top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
And that’s it! A delicious homemade chicken pot pie that’s sure to become a family favorite. So go ahead, indulge in this comfort food extravaganza and enjoy every bite!
Printable Recipe
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 cup chicken broth
- 1 cup milk
- 2 pie crusts
Instructions
- 1. In a large saucepan, combine chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
- 2. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes.
- 3. Stir in flour, salt, pepper, and celery seed.
- 4. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
- 5. Assemble the pie by placing the chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over top.
- 6. Cover with the top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- 7. Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes.
- 8. Cool for 10 minutes before serving.
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