- 1 lb Chicken Breastskinless, boneless, cubed
- 1 cup Carrotssliced
- 1 cup Green peasfrozen
- ½ cup Celerysliced
- ⅓ cup Butter
- ⅓ cup Onionchopped
- ⅓ cup All-purpose flour
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Celery seed
- ½ tsp Dried thyme
- ½ cup Chicken brothor more if needed
- ⅔ cup Milk
- 2 Pie crust9-inch, unbaked
The Best Chicken Pot Pie
What’s for dinner? The Best Chicken Pot Pie! If you love pot pies, you’ll love this homemade version too. My recipe version is savory with chicken broth, celery seed, thyme, and rich traditional filling in a creamy sauce. Keep it simple – but still delicious!
Sometimes I prefer to use a homemade flaky pie crust, and sometimes I cheat and use a store-bought pie crust. And each time the pie turns out just as great. You can use the leftover chicken to save time too. In this case, skip a step of boiling and cook peas, carrots, and celery along with onion and butter. I also recommend you to taste the filling and season the pot pie to your liking.
To make The Best Chicken Pot Pie, you will need the following ingredients:
Steps to make The Best Chicken Pot Pie
1 | Preheat oven | |
Preheat the oven to 425 °F and prepare a deep-dish pie plate. | ||
2 | Cook chicken and vegetables | 20 |
3 | Cook onion | 5 |
4 | Add flour and seasoning | 2 |
5 | Prepare creamy mixture | 10 |
6 | Line pie plate with pastry | 2 |
7 | Add filling | 1 |
8 | Cover with top crust | 1 |
9 | Bake | 35 |
10 | Serve | |
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