This chicken pot pie is the most comforting food ever!
INGREDIENTS
Servings: 8
Skinless, boneless chicken breast halves, cubed
1 pound
Sliced carrots
1 cup
Frozen green peas
1 cup
Sliced celery
1/2 cup
Butter
1/3 cup
Chopped onion
1/3 cup
All-purpose flour
1/3 cup
Salt
1/2 tsp
Black pepper
1/4 tsp
Celery seed
1/4 tsp
Chicken broth
1 3/4 cups
Milk
2/3 cup
Unbaked pie crusts
2 (9 inch)
DIRECTIONS
- Preheat the oven to 425°F.
- Put chicken, carrots, peas, and celery in a saucepan.
- Cover with water and boil for about 15 minutes. Remove from heat and drain.
- Cook onions in butter until soft in a saucepan over the medium heat. Then, stir in all-purpose flour, salt, pepper, and celery seed. Stir in broth and milk, slowly. Cook over medium-low heat until thick. Set aside.
- Put the chicken mixture in bottom pie crust. Then, pour the hot liquid mixture over. Cover it with the top crust and seal edges. Cut away excess dough if necessary.
- Make several slits in the top.
- Bake for half an hour until the pastry is golden brown.
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