Chicken Pot Pie is one of the all time big comfort foods. This recipe will have the family coming back for seconds. The only part that I didn’t make was the crust, maybe next time though. The thick, rich sauce is so easy to make that I will never use canned soup again. I am so glad that I found this easy recipe. I hope you like it, too!

Ingredients:

• 1 lb boneless, skinless chicken chicken breast halves, cubed
• 1 cup sliced carrots
• 1/2 cup frozen green peas
• 1/2 cup sliced celery
• 1 large potato, cubed
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp coarse salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 32 oz carton chicken stock or broth for boiling (reserve 1 3/4 cups chicken broth)
• 2/3 cup milk
• 2 (9 inch) unbaked Pillsbury pie crusts

Directions:

1. In a large pot, combine the chicken, carrots, peas, potatoes, and celery. Add the broth and boil for for 15 minutes.

2. Then Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.

3. Then place the bottom crust on the pie pan and poke with a fork a few times. Place the pie pan in the oven and cook for 5-7 minutes at 400 degrees.

4. In a large sauce pan, cook onions in butter (over medium heat) until soft and translucent. Then, stir in flour, salt, pepper, and celery seed.  Next, slowly stir in the reserved chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.

5. Remove the pie crust from the oven and turn oven down to 375 degrees. Place the chicken filling in bottom crust. Then, cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow the steam to escape.

6. Bake for 25 to 30 minutes or until the top crust is golden brown. Let the chicken pot pie cool for 10 minutes. Then, serve and enjoy this homemade chicken pot pie!

Author’s Notes:

• Instead of just frozen peas, you could use frozen peas and carrots.
• If you don’t have a large potate, use 2 smaller ones.
• I used frozen onion in this recipe.
• Instead of store bought pie crust, a homemade crust could be used.
• I will cook the chicken in my Instant Pot next time as a way of saving time and not heating up my kitchen more than necassary.
• I used my kitchen scissors to cut the excess pie crust.