chicken pot pie

Chicken Pot Pie

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chicken pot pie
© Isabel Forester

This is suuuuper delicious and perfect for a cozy day in fall! 🙂 My hubby just ate half of the pie alone because he loved it so much – and it’s not small! For now I have only the filling from scratch, but I will definately try to do the crust from scratch too and update here.


  • 1C sliced carrots
  • 1C frozen green peas
  • 1/2C sliced celery
  • 1lb skinless, boneless chicken breast, cubed
  • 1/3C butter
  • 1 smaller onion
  • 1 garlic clove
  • 1/2 tsp salt + 1 tsp salt
  • 1/4 black pepper
  • 1/4 tsp celery seeds
  • 1/3C flour
  • 1 3/4C chicken broth
  • 2/3C milk
  • 2 9″ pie crusts

Step 1: Scones

Preheat oven to 425˚F (220°C).

Cover carrots, celery, peas and chicken with water and 1 tsp salt in a bowl and boil them for 15 min. After that drain them and set them aside.

Step 2:

You can use the same bowl to cook the onions together with garlic in butter until the onions are soft and translucent. Add salt, pepper and celery seeds and also the flour. Mix well. Stir in broth and milk and let all cook over medium heat until the sauce thickens.

Step 3: Glaze

Place the chicken veggie mix in bottom pie crust, then pour hot sauce over. Cover with top crust and seal edges. Make several small slits in the top to allow steam to escape, or use cookie cutters and make it more creative!

Bake the pie until the crust is golden brown (for me it was 20 min).



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