I absolutely love chicken pot pie! I’ll often try to make 2 pies with this recipe so I can have extra because these are awesome leftovers! This time I made 1 regular size pie and a couple mini pies. There are all kinds of chicken pot pie recipes out there but this is my go to and absolute favorite. It’s easy to add or take out different veggies as desired. Sometimes I make my own pie crusts, but for this recipe I usually just buy a pre-made crust. You can cook them in regular pie dishes or deeper dish pans as well.
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 2 medium potatoes, small cubes
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 3 cups chicken broth
- 1 1/3 cup milk
- 4 (9 inch) unbaked pie crusts (the recipe often makes enough for 2 pies)
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. If the potatoes are cubed small enough then boil them along with the chicken and other veggies, if not, boil them in a separate pan until they are soft enough to stick a fork in them (but not too mushy)
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- 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.