Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie

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Chicken pot pie is an indulgent dinner classic and this recipe will not let you down. Made with a variety of vegetables, this dish is the perfect way to end your day.

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 lb. skinless, boneless chicken breast halves, cubed
  • 1 C. sliced carrots
  • 1 C. frozen green peas
  • 1/2 C. sliced celery
  • 1/3 C. butter
  • 1/3 C. chopped sweet onion
  • 1/3 C. whole wheat flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. celery seed
  • 1 3/4 C. low-sodium chicken broth
  • 2/3 C. low-fat milk
  • 2 (9-inch) unbaked pie crusts

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Directions

Preheat your oven to 425 degrees F. Take out a saucepan and mix together the chicken, carrots, peas, and celery. Add water to cover the ingredients and let them boil for 15 minutes. Remove the ingredients from the heat. Drain completely and reserve for later. Cook the onions in butter in the saucepan over medium heat until they are translucent. Stir in the flour, salt, pepper, and celery seed and then carefully stir in the chicken broth and milk. Let the mixture simmer over medium-low heat until it reaches a thick consistency. Remove the mixture from heat and set aside.

Add the chicken mixture into the bottom of the pie crust. Transfer the liquid mixture on top of the chicken mixture. Cover with the top crust, seal the edges, and discard of any extra dough. Create a few small slits in the top of the pie and then bake in your preheated oven for 30 minutes, which is around how long it should take for the pie to be golden brown and bubbly. Cool for 10 minutes and then serve.

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