Perfect Pot Pie

Prep:

20 m

Cook:

50 m

Ready in:

1 h 10 m

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This chicken pot pie is the most comforting food ever!

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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)

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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