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Chicken Pot Pie

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Ingredients
  

  • 1 pound boneless skinless chicken breast, cubed: Rotisserie chicken or leftover turkey can save time.
  • 1 cup sliced carrots: Substitute with diced sweet potatoes for a twist.
  • 1 cup frozen green peas: Fresh peas or mixed vegetables also work.
  • ½ cup sliced celery: Omit or replace with diced zucchini.
  • ⅓ cup butter: Use margarine or plant-based butter for a dairy-free option.
  • ⅓ cup chopped onion: Shallots or leeks add a sweeter flavour.
  • ⅓ cup all-purpose flour: Use cornstarch for a gluten-free alternative.
  • ½ teaspoon salt: Adjust to taste.
  • ¼ teaspoon black pepper: Add a pinch of cayenne for some heat.
  • ¼ teaspoon celery seed: Omit if unavailable or replace with thyme.
  • 1¾ cups chicken broth: Vegetable broth or stock works as well.
  • ⅓ cup milk: Substitute with almond milk or coconut milk for dairy-free.
  • 2 9-inch unbaked pie crusts: Homemade, store-bought, and gluten-free crusts are available.

Instructions
 

  • Quick Overview
  • Cook the chicken and vegetables.
  • Prepare the creamy filling.
  • Assemble the pie and bake.
  • Detailed Steps
  • Prepare the Filling
  • Preheat your oven to 425°F (220°C).
  • Combine cubed chicken, carrots, peas, and celery in a saucepan. Cover with water, boil, and cook for 15 minutes. Drain and set aside.
  • Make the Sauce
  • In another saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
  • Stir in flour, salt, pepper, and celery seed, cooking for 1-2 minutes to form a roux.
  • Gradually whisk in chicken broth and milk. Reduce heat to medium-low and simmer for 5-10 minutes until thickened. Remove from heat.
  • Assemble the Pie
  • Place one pie crust in a 9-inch pie dish, pressing it against the sides.
  • Add the cooked chicken and vegetables to the crust.
  • Pour the hot broth mixture over the filling.
  • Cover with the second pie crust, seal the edges, and trim any excess dough. Make small slits in the top crust to allow steam to escape.
  • Bake
  • Bake in the oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for 10 minutes before serving.