Description
Because sometimes, comfort doesn’t come in a bowl—it comes in a golden, bubbling pie crust. This Chicken Pot Pie is the definition of cozy: flaky on the outside, creamy and flavorful on the inside. It’s the kind of meal that makes you breathe deeper, smile wider, and maybe even get a little emotional (no judgment). Whether it’s a gloomy Monday or your soul just needs a lift, this dish delivers homemade magic in every bite.
Ingredients
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1 lb boneless chicken breasts, cubed
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1 cup sliced carrots
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1 cup frozen green peas
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½ cup sliced celery
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⅓ cup butter
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⅓ cup chopped onion
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⅓ cup all-purpose flour
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½ tsp salt + ¼ tsp black pepper
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¼ tsp celery seed
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1¾ cups chicken broth
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⅔ cup whole milk
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2 (9-inch) unbaked pie crusts
Instructions
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Preheat oven to 425°F (220°C). Grease a 9-inch deep pie dish.
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Poach chicken and veggies: Simmer chicken, carrots, peas, and celery in water for 12–15 mins. Drain well.
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Make the sauce: In a skillet, melt butter. Add onions and sauté. Stir in flour, salt, pepper, and celery seed. Cook 90 secs. Slowly whisk in broth and milk. Simmer until thick (3–5 mins).
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Assemble: Combine sauce with chicken and veggies. Pour into bottom crust. Top with second crust, crimp edges, and cut steam vents.
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Bake: 30–35 mins until golden and bubbling. Cool 10 mins before serving.
Notes
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Add 1 tsp lemon juice to the sauce for extra brightness.
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No soggy crusts: Brush bottom crust with egg wash before filling.
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Make ahead and freeze for future feel-good dinners!
- Prep Time: 15 min
- Cook Time: 35 min
Nutrition
- Calories: 435 kcal per serving
- Sodium: 680mg
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g