Homemade Chicken Pot Pie Recipe

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HOMEMADE CHICKEN POT PIE RECIPE

This homemade chicken pot pie is to die for! A great household hit that’ll have your family going back for seconds in no time. Nothing beats a warm, comforting slice of pot pie!

This recipe is one of my all-time favorite comfort foods, along with shepherd’s pie, chicken noodle soup and pot roast. Seriously so delicious and the perfect meals to enjoy on a cold winter day.

COURSE: MAIN COURSE CUISINE: AMERICAN KEYWORD: HOMEMADE CHICKEN POT PIEPREP TIME: 25 MINUTES COOK TIME: 25 MINUTES LET COOL: 10 MINUTES TOTAL TIME: 1 HOUR SERVINGS: 8 CALORIES: 439 AUTHOR: JAMIELYN NYE

INGREDIENTS

• 1 pound boneless, skinless chicken breast halves, cubed
• 1 cup sliced carrots
• 1/2 cup frozen green peas (or use 16 oz bag of frozen carrots & peas)
• 1/2 cup sliced celery
• 1 large potato (or 2 small potatoes)
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 32 ounce carton chicken stock or broth (reserve 1 3/4 cups chicken broth)
• 2/3 cup milk
• 2 (9 inch) unbaked Pillsbury pie crusts

INSTRUCTIONS

1. In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cups chicken broth for filling) and set aside.
2. Place the bottom crust on the pie pan and dab with a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
3. In a large sauce pan, cook onions in butter (over medium-heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.
4. Remove pie crust from oven and turn oven down to 375°F. Place the chicken filling in the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

This article adapted from this site

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