Best Chicken Pot Pie

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!

INGREDIENTS

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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