About the Recipe
Every home cook needs a good chicken pot pie recipe in their repertoire. On the hunt for a new family favorite? You're in luck! This homemade chicken pot pie definitely deserves a permanent spot in your recipe box.
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1 can whole kernel corn
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 (I use Pillsbury)
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, corn and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust and seal edges. Make small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving, and enjoy!