This delicious Chicken Pot Pie is made from scratch. It filled with chicken, carrots, peas, and celery. It is a savory, no-fuss, and the best chicken pot pie you’ll ever make! A classic pot pie with a flaky crust. Creamy, hearty, filling, and everyone’s favorite comfort food!
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup of frozen green peas
1/2 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 3/4 cups chicken broth
2/3 cup milk
2 (9 inches) unbaked pie crusts
How to Make the Best Chicken Pot Pie
Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.
Step 2: Combine the chicken, carrots, peas, and celery in a saucepan. Pour in some water and cover the pan.
Step 3: Boil the chicken mixture for about 15 minutes and then remove from the heat and drain. Set aside.
Step 4: Cook the onions in butter in the saucepan over medium heat until soft and transparent.
Step 5: Then, stir in the flour, salt, pepper, and celery seed.
Step 6: Gradually pour in the chicken broth and milk and continue to simmer over medium-low heat until the mixture is thickened. Once thick, remove the pan from the heat and set aside.
Step 7: Transfer the chicken mixture in the bottom pie crust, then, carefully pour in the hot liquid mixture on top.
Step 8: Cover the hot liquid with another pie crust and seal the edges. Cut any excess dough if necessary. And slice some small slits in the top for a steam escape.
Step 9: Place inside the preheated oven and bake for about 30 to 35 minutes or until the pastry is golden brown and the filling is bubbly.
Step 10: Once done, remove from the oven and let the pie cool for at least 10 minutes before serving. Enjoy!
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