Name: Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the Pie Crust: 2 cups all-purpose flour; 1 teaspoon salt; 2/3 cup butter or shortening; 4-5 tablespoons cold water; For the Filling: 2 tablespoons olive oil; 1 pound boneless, skinless chicken breasts, cubed; 1 onion, chopped; 1/3 cup all-purpose flour; Salt and pepper, to taste; 2 cups chicken broth; 1 cup milk; 2 potatoes, peeled and diced; 1 cup frozen mixed vegetables (carrots, peas, green beans, corn)

Here's a comforting and hearty Chicken Pot Pie recipe that makes a perfect family meal. It combines tender chunks of chicken with vegetables in a creamy sauce, encased in a flaky pie crust. This classic dish is straightforward to make and sure to be a hit!

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Directions

Preheat the Oven:

Preheat your oven to 425 degrees F (220 degrees C).

Cook Vegetables and Chicken:

In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Cook for about 15 minutes until the vegetables are tender and the chicken is cooked through. Drain and set aside.

Make the Sauce:

In another saucepan, melt butter over medium heat. Add the onion and cook until it becomes soft and translucent, about 5 to 7 minutes.
Stir in the flour, salt, pepper, and celery seed. Gradually stir in the chicken broth and milk, and simmer over medium-low heat until the sauce thickens, about 5 to 10 minutes.

Assemble the Pie:

Place one pie crust in a 9-inch pie plate. Add the cooked chicken and vegetables.
Pour the thickened sauce over the chicken and vegetables.
Cover with the second pie crust, seal the edges, and trim any excess dough. Make several small slits in the top crust to allow steam to escape.

Bake:

Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover them with foil.
Remove from the oven and let it cool for 10 minutes before serving.

Serving Suggestions

Serve this warm chicken pot pie with a side of cranberry sauce for a touch of sweetness, or a simple green salad for added freshness.

Storage

Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crisp.

This Chicken Pot Pie is not only delicious but also a comforting meal that's perfect for any day of the week. Whether for a cozy family dinner or a casual gathering, it brings a touch of homemade goodness to the table. Enjoy!