Chicken Pot Pie

What You'll Need

• package of 2 pie crusts
• 2 chicken breasts, boneless and skinless, diced and uncooked
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup onion, chopped
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp Thyme
• 2 cups chicken broth
• 2/3 cup milk

What To Do

1. Preheat your oven to 425 degrees.
2. In a medium sauce pan combine chicken, carrots, peas, celery, and chicken broth, making sure the broth covers the meat and vegetables. Bring to a boil and cook for 15 minutes.
3. Drain the cooked meat and vegetables, reserving the chicken broth and set both aside. 
4. In same sauce pan saute your onions and butter until soft, about 5 minutes. 
5. Stir in flour, salt, pepper, and Thyme to onion and butter. Then slowly add in 1 3/4 cups of reserved chicken broth and the milk, simmering until thick.
6. Place the chicken and vegetable mixture in pie pan prepared with your pie crust and pour the hot liquid over top.
7. Cover the pie with the second pie crust, sealing the edges and cutting away any excess dough. Cut several slits in top of the dough to allow steam to escape.
8. Bake for 30-35 minutes.

**  Using a bag of frozen carrots and peas is a great way to save time on this recipe. I also recommend baking the bottom pie crust in the pie dish for 5 minutes prior to adding the filling; this will ensure that it gets fully cooked. **


Dish Info

This recipe serves 8 hungry appetites.