There's just something about a homemade Chicken Pot Pie that feels like a warm hug from grandma.
"Why did the Chicken cross the road? To make a Pot Pie on the other side" -Daniel Conklin
Baking Tips:
1. Once the pie is done baking, it will need to cool down for 10-15 minutes before serving.
2. You may use chicken thighs or chicken breasts or both! Just be sure to save the broth after boiling the chicken, you will need it for the gravy!
Ingredients:
2 Medium, Boneless, Skinless Chicken Breasts (cubed)
1 Tbsp. Chicken Bullion
1 Cup Carrots, diced
1 Cup Green Peas, frozen
½ Cup Celery, diced
½ Cup Yellow Onion, chopped
⅓ Cup Butter
⅓ Cup All-purpose Flour
1 Tsp. Season-All
1 Tsp. Black Pepper
½ Tsp. Celery Seed
1 ¾ Cup Chicken Broth
⅔ Cup milk
2 (9 inch) Unbaked Pie Crusts
1 (9 inch) Pie Dish
Directions
Preheat oven to 425° F with oven rack in center position.
In a medium pot, add Chicken, Celery, Carrots, and Chicken Bullion. Add water to cover; bring to a full boil before adding frozen peas.
While the chicken is boiling, melt butter in another saucepan over medium heat. Add onions and cook until translucent, about 5 minutes.
Stir in flour, salt, pepper, and celery seed. Next, slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, about 5 minutes. Remove from heat and set aside.
Line one of the pie crusts to your pie dish.
Add the chicken and vegetables mixture to the pie dish and pour the gravy over it evenly.
Cut 4 (1 inch) slits in the top pie crust to allow steam venting while the pie bakes.
Lightly brush the top with melted butter.
Bake for 30-35 minutes or until golden brown. Allow to cool for 10-15 minutes before serving.
