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Chicken Pot Pie
A delicious, homemade chicken pot pie made from scratch with carrots, peas, and celery. This comfort food classic will be a hit with your family.
Prep
20 min
Cook
50 min
Total
1h 20m
Serves
8
Instructions
- 01
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
- 02
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
- 03
Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, black pepper, and celery seeds.
- 04
Slowly stir in chicken broth and milk.
- 05
Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.
- 06
Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.
- 07
Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.
- 08
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
- 09
Enjoy!
Nutrition
per serving
- Calories
- 412
- Protein
- 18g
- Carbs
- 30g
- Fat
- 24g
- Fiber
- 3g
- Sugar
- 3g
- Sat. fat
- 9g
- Sodium
- 517mg
- Cholesterol
- 55mg
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