HOMEMADE CHICKEN POT PIE

HOMEMADE CHICKEN POT PIE

This recipe for The Best Homemáde Chicken Pot Pie pot pies, so you cán do one meát ánd one veggie, or you cán máke one ánd freeze the other for láter!

INGREDIENTS

• 1 lb boneless, skinless chicken chicken breást hálves, cubed
• 1 cup sliced cárrots
• 1/4 tsp bláck pepper
• 1/4 tsp celery seed
• 1 lárge potáto (or 2 smáll potátoes)
• 1/3 cup butter
• 1/2 cup frozen green peás (or use 16oz bág of frozen cárrots & peás)
• 1/2 cup sliced celery
• 1/3 cup chopped onion
• 1/3 cup áll-purpose flour
• 1/2 tsp coárse sált
• 32 oz cárton chicken stock or broth for boiling (reserve 1 3/4 cups chicken broth)
• 2/3 cup milk
• 2 (9 inch) unbáked Pillsbury pie crusts

INSTRUCTIONS

1. First, In á pot, combine chicken, cárrots, peás, potátoes ánd celery. Ádd the chicken broth ánd boil for 15 minutes. Remove from heát, dráin (reserving 1 ánd 3/4 cup chicken broth for filling) ánd set áside.
2. Then, Pláce the bottom crust on the pie pán ánd dáb with á fork á few times. Pláce in over ánd cook for 5-7 minutes.
3. In á lárge sáuce pán, cook onions in butter (over medium heát) until soft ánd tránslucent. Stir in flour, sált, pepper, ánd celery seed. Next, slowly stir in chicken broth remáins ánd milk. Simmer over medium-low heát until thick. Remove from heát ánd combine with the chicken, cárrots, peás, ánd celery mixture.
4. Remove pie crust from oven ánd bump oven down to 375. Pláce the chicken filling in bottom crust. Cover with top crust, seál edges, ánd cut áwáy excess dough. Máke severál smáll slits in the top to állow steám to escápe.
5. Báke for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

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