Chicken Pot Pie

By Pantry Pals Team
American
Gluten-Free
Chicken Pot Pie
Recipe Info
8
Servings
20
Prep (min)
50
Cook (min)
View Original Recipe →
Sign in to upload your dish photos

A comforting chicken pot pie with tender chicken, carrots, peas and celery in a creamy sauce, topped with a flaky crust.

Ingredients
  • 2 cups chicken breastYou don't have this in your pantry
  • 1.5 cups carrotsYou don't have this in your pantry
  • 1 cup peasYou don't have this in your pantry
  • 1 cup celeryYou don't have this in your pantry
  • 4 tbsp butterYou don't have this in your pantry
  • 1 medium onionYou don't have this in your pantry
  • 0.5 cup flourYou don't have this in your pantry
  • 1 tsp saltYou don't have this in your pantry
  • 0.5 tsp black pepperYou don't have this in your pantry
  • 2 cups chicken brothYou don't have this in your pantry
  • 1 cup milkYou don't have this in your pantry
  • 2 crusts pie crustsYou don't have this in your pantry
or add items individually:
Instructions
1. Preheat oven to 425°F (220°C). 2. Combine chicken, carrots, peas and celery in a saucepan; add water to cover, boil 15 minutes then drain. 3. In another saucepan melt butter, cook onion until translucent (5-7 min). Stir in flour, salt, pepper and celery seed. 4. Gradually stir in chicken broth and milk, then simmer 5-10 minutes until thickened. 5. Place chicken and vegetable mixture into bottom pie crust; pour in broth mixture. 6. Cover with top crust, seal edges, cut slits in top to allow steam escape. 7. Bake 30-35 minutes or until pastry is golden and filling is bubbly. Cool 10 minutes before serving.