Ingredients for Tabby's Homemade Chicken Pot Pie
- Boneless Skinless Chicken Breast
- Carrot
- Frozen Green Peas
- 1 cup chopped celery
- 2 tablespoons butter
- Onion
- All Purpose Flour
- 1 teaspoon salt
- Black Pepper
- 1/2 teaspoon celery seed
- 1 1/2 cups chicken broth
- 1 tablespoon milk (for egg wash)
- Unbaked Pie Crusts
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How to Make Tabby's Homemade Chicken Pot Pie
- Preheat oven to 425°F (220°C).
- In a large saucepan, combine 2 cups cooked chicken (diced), 1 cup chopped carrots, 1 cup frozen peas, and 1 cup chopped celery.
- Add 1 cup water, bring to a boil, and simmer for 15 minutes, stirring occasionally.
- Remove from heat, drain well, and set aside.
- In the same saucepan, melt 2 tablespoons butter over medium heat. Add 1/2 cup minced onion and cook until softened, about 5 minutes.
- Stir in 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon celery seed. Cook for 1 minute, stirring constantly.
- In a separate bowl, whisk together 1 1/2 cups chicken broth and 1/2 cup milk.
- Gradually whisk the chicken broth mixture into the flour mixture, stirring constantly until smooth and thickened.
- Simmer over medium-low heat for 5-7 minutes, or until the sauce has thickened to your desired consistency.
- Remove from heat and set aside.
- Place one 9-inch pie crust in a 9-inch glass pie dish.
- Add the chicken and vegetable mixture to the bottom crust.
- Pour the hot sauce over the chicken and vegetables.
- Top with the second pie crust, crimp the edges to seal, and cut several slits in the top crust to vent.
- Brush the top crust with 1 tablespoon milk.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
248 g
Sugar
111g
Fat
379g
Carbs
90g
