Imported from the web

Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb skinless, boneless chicken breast halves (cubed); 1 cup carrots (sliced); 1 cup frozen green peas; 0.5 cup celery (sliced); water (enough to cover the chicken and vegetables); 0.33333334326744 cup butter; 0.33333334326744 cup onion (chopped); 0.33333334326744 cup all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp celery seed; 1.75 cups chicken broth; 0.66666668653488 cup milk; 2 unbaked pie crusts (9-inch crusts)

Imported by Starr2 on SeeMeCook

A classic homemade chicken pot pie filled with tender chicken, carrots, peas, and celery in a creamy broth-based sauce, enclosed in flaky double pie crust.

8 servings80 minAmerican

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Ingredients

1 lb skinless, boneless chicken breast halves (cubed)
1 cup carrots (sliced)
1 cup frozen green peas
0.5 cup celery (sliced)
water (enough to cover the chicken and vegetables)
0.33333334326744 cup butter
0.33333334326744 cup onion (chopped)
0.33333334326744 cup all-purpose flour
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp celery seed
1.75 cups chicken broth
0.66666668653488 cup milk
2 unbaked pie crusts (9-inch crusts)

Steps

1
Gather all ingredients. Preheat the oven to 425°F (220°C).
2
Combine the cubed chicken, sliced carrots, frozen peas, and sliced celery in a saucepan. Add enough water to cover them, bring to a boil, and boil for 15 minutes. Drain thoroughly.
3
Meanwhile, melt the butter in a separate saucepan over medium heat.
4
Add the chopped onion and cook for 5 to 7 minutes, until soft and translucent.
5
Stir the flour, salt, black pepper, and celery seed into the butter and onion mixture.
6
Slowly stir in the chicken broth and milk until combined.
7
Reduce the heat to medium-low and simmer for 5 to 10 minutes, until the mixture thickens. Remove from the heat and set aside.
8
Place one unbaked crust in a 9-inch pie plate. Add the drained chicken and vegetables to the crust.
9
Pour the hot broth mixture over the chicken and vegetables.
10
Cover the pie with the second crust. Seal the edges and trim away any excess dough.
11
Cut several small slits in the top crust to allow steam to escape.
12
Bake in the preheated oven for 30 to 35 minutes, until the pastry is golden brown and the filling is bubbly.
13
Cool the pie for 10 minutes before serving.

Notes

The source mentions that store-bought or homemade unbaked pie crusts may be used. Optional variations mentioned in the body include adding mushrooms or green bell peppers, but they are not part of the authoritative ingredient list.