Chiyah_
Culinary Explorer
Hey, Foodies! Are you looking for something delicious and healthy dish for your family? I got your back! Because today I will teach you how to cook Chicken pot pie that is rich in flavor of chicken and vegetables. Here's how to make it.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
Instructions
1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
2. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
3. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
4. Slowly stir in chicken broth and milk.
5.Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
6. Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
7. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
8. Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. Serve immediately and enjoy!
Trust me, once you try this Chicken pot pie, This will be your family's new favorite dish. It's a true crowd-pleaser!
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
Instructions
1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
2. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
3. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
4. Slowly stir in chicken broth and milk.
5.Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
6. Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
7. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
8. Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. Serve immediately and enjoy!
Trust me, once you try this Chicken pot pie, This will be your family's new favorite dish. It's a true crowd-pleaser!
The homemade crust was easier to make than I thought, and the filling was so flavorful and satisfying. It's the ultimate comfort food, and I can't wait to share the recipe with friends and family.
