Royalty Fast Food

A mouthwatering homemade chicken pie with carrots, peas, and celery in a prepared crust For extra taste, mix in thyme and chicken seasoning. A reliable chicken pot pie recipe should be in the collection of every home cook. Looking for a new household favorite? You’re fortunate! It would help if you kept this homemade chicken pot pie recipe in your recipe box forever.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 ¾ cups chicken broth
• ⅔ cup milk
• 2 (9-inch) unbaked pie crusts

How to Make Chicken Pot Pie Recipe

Making a handmade chicken pot pie that will please everyone is simpler than you imagine. The detailed recipe may be found below, but here’s a quick rundown of what to anticipate:

Make the Filling

For about 15 minutes, boil the cubed chicken with the carrots, peas, and celery. Drain, then set apart. Butter should be used to cook the onions until they are translucent before adding the flour and seasonings. Stir in the milk and chicken broth, then simmer the mixture until it thickens.

Fill and Bake the Pie

Fill a pie shell with the chicken-vegetable mixture before baking. Over it, pour the chicken broth mixture. Cut slits in the top to let the steam escape before covering it with the top crust, sealing the edges, and topping. Bake until the filling is bubbly and the pastry is golden brown.

How to Store Chicken Pot Pie

Before storing, let the pie cool fully. Place the firmly sealed pie in the refrigerator for three to five days once it has cooled. Reheat in the oven or microwave for brief intervals.

Prep Time: 20 mins
Cook Time: 50 mins
Additional Time: 10 mins
Total Time: 1 hrs 20 mins
Servings: 8

Method of Chicken Pot Pie Recipe

STEP 1

Set the oven to 425 degrees Fahrenheit (220 degrees C.)

STEP 2

In a saucepan, combine the chicken, carrots, peas, and celery. Cover with water and bring to a boil. After 15 minutes of boiling, turn off the heat and drain the water.

STEP 3

Melt butter in a separate saucepan over medium heat as the chicken cooks. Add the onion and simmer for 5 to 7 minutes or until tender and transparent. Add the flour, celery seed, salt, pepper, milk, and chicken broth gradually. Reduce heat to medium-low, then simmer for 5 to 10 minutes until thick. Heat has been removed; set aside.

STEP 4

Put the chicken and vegetables in the pie crust’s bottom layer. Overtop, pour the hot liquid mixture. Remove any extra dough before covering it with the top crust and sealing the edges. To let steam out, make numerous tiny slits on the top crust.

STEP 5

Bake for 30 to 35 minutes in the preheated oven, or until the dough is golden brown and the filling is bubbling. Before serving, let cool for ten minutes.

Note:

A mouthwatering homemade chicken pie with carrots, peas, and celery in a prepared crust. For extra taste, mix in thyme and chicken seasoning.