Best Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves, cubed
• 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

Directions:

1️⃣ Preparation: Gather all your ingredients and preheat your oven to 425 degrees F (220 degrees C) for baking.

2️⃣ Cooking Chicken and Vegetables: In a saucepan, combine the cubed chicken, carrots, peas, and celery. Add enough water to cover the ingredients and bring to a boil. Boil for 15 minutes, then remove from heat and drain.

3️⃣ Making the Sauce: While the chicken mixture is cooking, melt butter in another saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed to form a roux. Gradually stir in chicken broth and milk, reducing heat to medium-low. Simmer until thickened, about 5 to 10 minutes, then remove from heat.

4️⃣ Assembling the Pie: Place the drained chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce evenly over the top, ensuring everything is well coated.

5️⃣ Adding the Top Crust: Cover the filling with the second pie crust. Seal the edges and trim any excess dough. Make several small slits in the top crust to allow steam to escape during baking.

6️⃣ Baking: Place the pie in the preheated oven and bake until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Once baked, let the pie cool for 10 minutes before serving.

7️⃣ Serve: Enjoy your Chicken Pot Pie warm, a comforting and hearty meal perfect for any day of the week.