Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1/3 cup butter; 1/2 cup diced onion; 1/2 cup diced celery; 1 cup diced carrots; 2 cups cooked chicken shredded; 1 cup diced potato; 1/2 cup frozen peas; 2 unbaked pie crusts; 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon celery seed; 1/3 cup flour; 1 3/4 cup chicken broth; 2/3 cup milk

cindybear @cindybearcooks

Save time by using rotisserie chicken and frozen pie crust. They will still love you. You can add any vegetables you like I had leftover garden green beans and corn and no peas and used those scaling back on my other vegetables.

cindybear @cindybearcooks

Saved

Ingredients

30 min prep plus bake time

4-6 servings

1/3 cupbutter
1/2 cupdiced onion
1/2 cupdiced celery
1 cupdiced carrots
2 cupscooked chicken shredded
1 cupdiced potato
1/2 cupfrozen peas
2unbaked pie crusts
1 teaspoonsalt
1 teaspoonpepper
1/2 teaspooncelery seed
1/3 cupflour
1 3/4 cupchicken broth
2/3 cupmilk

Saved

Steps

30 min prep plus bake time

1

Gather all ingredients. Preheat oven to 400 degrees Fahrenheit.
2

In a large skillet melt butter. Add onions, carrots, celery. Sauté til softened.
3

I microwave the diced potato 3-4 minutes and then add potato, peas and chicken to saucepan.
Stir throughly to combine all ingredients.
4

In a medium saucepan add flour, salt, pepper, celery seed. Whisk in broth and milk til smooth. Heat over medium heat until thickened 5-10 min.
5

Add chicken mixture to shell. Pour thickened gravy over chicken mixture. Add top shell, make several small slits in top of crust. Place on baking sheet and bake 30-40 minutes until top is nicely browned. Let stand 10 minutes before cutting.
6

Note; I bake the bottom shell for 3-4 minutes to ensure it isn't under cooked.