Best Homemade Chicken Pot Pie

Ingredients

Tap an ingredient to see possible substitutions.

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

Instructions

1. 1
   Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
2. 2
   Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
3. 3
   While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
4. 4
   Slowly stir in chicken broth and milk.
5. 5
   Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
6. 6
   Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.
7. 7
   Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
8. 8
   Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. 9
   Enjoy!