Chicken Pot Pie

Chicken Pot Pie

Serves 4
Meal type Main Dish


  • 1lb skinless, boneless chicken breast (cubed)
  • 1 cup carrots (sliced)
  • 1 cup frozen green peas
  • 1/2 cup celery (sliced)
  • 1/2 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 cup chicken broth
  • 1 cup milk
  • 4 five inch pie shells (cut from the sheet of pie dough)
  • 4 pie crust rounds (cut from the sheet of pie dough)


Step 1
Preheat oven to 425 degrees F (220 degrees C.)
Step 2
In a saucepan, combine chicken and carrots. Add chicken broth to cover and simmer for 15 minutes. Remove from heat and set aside.
Step 3
In a saucepan over medium heat, cook onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken and broth mixture along with the milk. Simmer over medium-low heat until thick. Remove from heat and set aside. And let cool to touch.
Step 4
Divide mixture evenly into the four 5 inch pie shells. Cover with the rounds cut from the sheet of pie dough, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Step 5
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.