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5-Star Chicken Pot Pie is all about quality; this is the kind of meal you'd expect from a first-class bed-and-breakfast, not from your own kitchen. And yet there it is on your table, made by your own hands: the buttery, flaky crust encapsulating a creamy, savory filling of juicy chicken and fresh tender vegetables. Everyone who has a slice (or two) will agree that 5-Star Chicken Pot Pie earns your cooking five stars as well!
5-Star Chicken Pot Pie is all about quality; this is the kind of meal you'd expect from a first-class bed-and-breakfast, not from your own kitchen. And yet there it is on your table, made by your own hands: the buttery, flaky crust encapsulating a creamy, savory filling of juicy chicken and fresh tender vegetables. Everyone who has a slice (or two) will agree that 5-Star Chicken Pot Pie earns your cooking five stars as well!
Ingredients
- 1 pound chicken breast halves skinless, boneless, and cubed
- 1 cup carrots sliced
- 1 cup frozen green peas
- 1/2 cup celery sliced
- 1/3 cup butter
- 1/3 cup onion chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
Directions
- Preheat the oven to 425 degrees F.
- Combine the chicken, carrots, peas, and celery in a saucepan.
- Add water to the saucepan so the water covers the mixture.
- Bring the water to a boil.
- Boil for 15 minutes.
- Transfer the mixture from the heat and drain the water.
- While the chicken is cooking, melt the butter in another saucepan over medium heat.
- Add the onion to the melted butter and cook until soft and translucent, about 5-7 minutes.
- Stir the flour, salt, pepper, and celery seed into the onion mixture.
- Slowly stir the chicken broth and the milk into the onion mixture.
- Reduce the heat to medium-low and simmer until thick, about 5-10 minutes.
- Remove the saucepan from the heat.
- Place 1 of the pie crusts in a pie pan.
- Place the chicken and vegetable mixture in the bottom pie crust.
- Pour the hot liquid mixture over the top of the chicken and vegetable mixture.
- Cover the pie with the remaining crust, sealing the edges and cutting away the excess dough.
- Make several small slits in the top crust to allow steam to escape.
- Bake the pie until the pastry is golden brown and the filling is bubbly, for about 30-35 minutes.
- Cool the pie for at least 10 minutes.
- Serve.
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