Chicken Pot Pie

Yield
4
Cooking Time
1 hour and 30 minutes

Ingredients

  • 1 onion
  • 1/3 C butter (unsalted)
  • 2 celery stalks
  • 1 C frozen peas
  • 2 carrot
  • 1 lb boneless skinless chicken breast
  • 1/3 C all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 2 1/2 C chicken broth
  • 1 1/3 C milk
  • 2 deep dish pie crust

Instructions

  1. Preheat oven to 375F
  2. Bring a frying pan to medium heat, then add butter, onions and carrots. Cook until onions are soft and translucent. If the pan appears dry, add in more butter, then add chicken and celery, and cook til chicken is no longer pink. With a slotted spoon, scoop out the chicken and vegetables and set aside.
  3. Make a roux by adding a small amount of milk to the pan, then mixing in some flour a little at a time. Aim for a thin paste consistency til you've added all the flour, then add the remaining milk. Add the broth and the peas and, if the peas are frozen, cook til peas are mostly soft. Taste the sauce and add salt and pepper to taste.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal edges by pressing them together with your fingers or with the tines of a fork, and cut away any dough hanging over the sides. Cut vents in the top by drawing a large X that doesn't quite cross in the middle.
  5. Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.