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Chicken Pot Pie
Ingredients
1 pound
chicken breast halves
1 cup
sliced carrots
1 cup
frozen green peas
1 cup
sliced celery
1/3 cup
butter
1/3 cup
chopped onion
1/3 cup
all-purpose flour
1/2 teaspoon
salt
1/4 teaspoon
black pepper
1/4 teaspoon
celery seed
1.75 cups
chicken broth
2/3 cup
milk
2
unbaked pie crusts
Instructions
STEP 1
Gather all ingredients and preheat oven to 425°F (220°C).
STEP 2
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and boil for 15 minutes. Remove from heat and drain.
STEP 3
Melt butter in another saucepan over medium heat. Add onion and cook until soft, about 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
STEP 4
Slowly stir in chicken broth and milk.
STEP 5
Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
STEP 6
Place chicken and vegetables in bottom pie crust. Pour hot broth mixture over top.
STEP 7
Cover with top crust, seal edges, and cut slits in the top to allow steam to escape.
STEP 8
Bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
STEP 9
Enjoy!
Nutrition Facts
(per serving)
Calories:
412 calories
Servings:
8 servings
Carbohydrates:
30 g
Fat:
24 g
Fiber:
3 g
Protein:
18 g
Sugar:
3 g
Meal Effort
Preparation:
20 minutes
Cook:
50 minutes
Total:
1 hrs 20 mins