Chicken Pot Pie

Ingredients

1 Pound(s) Chicken Breast halves (skinless, boneless) cubed
1 Cup(s) Carrot (sliced)
1 Cup(s) Green Peas (frozen)
½ Cup(s) Celery (sliced)
⅓ Cup(s) Butter
⅓ Cup(s) Onion (chopped)
⅓ Cup(s) All-Purpose Flour
½ Teaspoon(s) Salt
¼ Teaspoon(s) Black Pepper
¼ Teaspoon(s) Celery Seed
1 ¾ Cup(s) Chicken Broth
⅔ Cup(s) Milk
2 Unbaked Pie Crust (9 inch)

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Nutrition

• Calories 412
• Protein 18.4g
• Carbohydrates 30.4g
• Fat 23.9g
• Cholesterol 54.9mg
• Sodium 517mg

How to make Chicken Pot Pie

• 01
  Preheat oven to 425 F (220C),. Mix chicken, carrots, peas, and celery in a pan. Fill pan with water until contents are covered and bring to a boil, cooking for 15 mins. Take off of heat and drain liquid.
• 02
  While the chicken and veggies are cooking, melt butter in another pan over medium heat. Add in onion and cook until softened and translucent, about 5 to 7 min. Mix in flour, salt, pepper, and celery seed.
• 03
  Slowly stir in chicken broth and milk, reducing heat to medium-low and simmering until thickened, about 5 to 10 minutes. Remove from the heat and set aside.
• 04
  Press crust into 9 inch Pie Pan. Scoop chicken and veggie mixture into bottom pie crust and pour chicken broth and milk mixture over top. Cover with top crust, fluting the edges, cutting off any extra dough. Make a few slits in the top crust to vent.
• 05
  Bake iuntil crust is golden brown and bubbly,. 30 to 35 minutes. Cool 10 minutes before serving.