Ingredients:

2 cups diced cooked chicken
1 cup sliced carrots
1 cup frozen green peas
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
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Instructions:

Preheat the Oven and Prepare the Vegetables: Preheat your oven to 425 degrees F (220 degrees C). In a saucepan, combine the carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.

Create the Chicken Filling: In the same saucepan, melt the butter over medium heat. Sauté the onions until they’re soft and translucent. Stir in the flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk, stirring continuously until the sauce has thickened. Remove from heat and stir in the chicken and drained vegetables.

Assemble the Pie: Place one pie crust in a pie dish. Pour the chicken mixture into the crust. Cover with the second crust, sealing the edges and cutting away any excess. Make several small slits in the top crust to allow steam to escape.

Bake the Pie: Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling. Let cool for 10 minutes before serving.

Serve and Enjoy: Dish out a slice of your homemade Chicken Pot Pie and savor the creamy filling and flaky crust. It’s pure comfort in every bite!

This Chicken Pot Pie recipe is a comforting, hearty dish that combines tender chicken and vegetables in a creamy sauce, all encased in a flaky pie crust. It’s a delicious way to warm up on a chilly day!