Nothing says comfort like a Classic Homestyle Chicken Pot Pie. This recipe is packed with tender chicken and fresh vegetables, all enveloped in a flaky, golden crust. It's a dish that feels like a warm hug on a chilly day.
The star, of course, is the chicken. We're using boneless, skinless breasts for their lean protein and quick cooking time. Carrots and celery add a classic mirepoix flavor base, while frozen green peas bring a touch of sweetness and vibrant color. The butter not only softens the onion but also adds rich flavor, creating a perfect roux with the flour. A dash of salt, black pepper, and celery seed balances everything out. For the liquid, chicken broth and milk combine to form a creamy sauce that ties the filling together. Finally, we seal it all in with unbaked pie crusts, making every bite a flaky delight.
Serve your chicken pot pie with a simple side salad dressed in a light vinaigrette to balance the richness. A glass of crisp white wine or a refreshing iced tea complements the meal beautifully.
First, preheat your oven to 425°F (220°C). This ensures it's hot and ready for our pie when we're finished. Now, grab a saucepan and toss in the cubed chicken, sliced carrots, green peas, and celery. Cover this with water and let it boil for about 15 minutes. Once done, drain it and set it aside. Next, in the same saucepan, melt the butter over medium heat and add the onions. Cook them until they're soft and translucent — you want them just right, not browned.
Now, sprinkle in the flour, salt, pepper, and celery seed. Stir these in until everything's well combined and then slowly pour in the chicken broth and milk. Keep the heat medium-low and let it simmer until the mixture thickens. Once it reaches a nice consistency, take it off the heat.
Time to assemble! Place one pie crust into your pie pan and fill it with the chicken and veggie mixture. Pour the hot liquid mix over the top, ensuring everything is evenly covered. Cover with the second pie crust, sealing the edges by crimping them together. Trim any excess dough and cut a few small slits in the top to let steam escape while baking. Pop it in your preheated oven and bake for 30 to 35 minutes until the crust is golden and the filling bubbles. Let it cool for about 10 minutes before serving, allowing everything to set nicely.
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