Chicken Pot Pie

 


OMG, homey, cozy and will warm you up...my fav of all time !!! This delicious chicken pie is made from scratch with carrots, peas and celery. plus, with a homemade flaky Pie Crust and loaded with juicy chicken in gravy and vegetables, this homemade Chicken Pot Pie a show-stopping dish. 



WHAT YOU NEED : 


- Chicken breast halves: 1 pound (skinless, boneless and cubed)


- Carrots: 1 cup (sliced)


- Green peas: 1 cup (frozen) 


- Celery: 1/2 cup (sliced)


- Butter: 1/3 cup 


- Onion: 1/3 cup (chopped) 


- All-purpose flour: 1/3 cup 


- Salt: 1/2 teaspoon 


- Black pepper: 1/4 teaspoon 


- Celery seed: 1/4 teaspoon 


- Chicken broth: 1 3/4 cups 


- Milk: 2/3 cup 


- Pie crusts: 2 (9 inch) (unbaked)


*Prep: 20 mins Cook: 50 mins Total: 1 hr 10 mins Servings: 8 Yield: 1 9-inch pie



INSTRUCTIONS :


1. To start with, set the temperature of the oven to 425 degrees F (220 degrees C.)



2. Pick a saucepan and combine in chicken, carrots, peas, and celery together. You'll want to add water to cover and boil approx 15 minutes. After that, remove from heat, drain and set aside.



3. Make sure to cook onions in butter, in the saucepan over medium heat, until soft and translucent. And please stir in flour, salt, pepper, and celery seed. Then you can stir in, slowly, chicken broth and milk and simmer over medium-low heat until thick. When finshed, you can remove from heat and set aside.



4. The chicken mixture should be placed in bottom pie crust at this point. Now, pour hot liquid mixture over. Immediately cover with top crust, seal edges, and cut away excess dough. Finally, you should make several small slits in the top to allow steam to escape.



5. Bake in the preheated oven until pastry is golden brown and filling is bubbly, it takes aound 30 to 35 minutes. Always remember to cool for 10 minutes before serving.



#Nutrition Facts


Per Serving: 412 calories; protein 18.4g 37% DV; carbohydrates 30.4g 10% DV; fat 23.9g 37% DV; cholesterol 54.9mg 18% DV; sodium 517mg 21% DV.