Chicken Pot Pie
homemade chicken pot pie made from scratch with a flaky crust, creamy filling, and simple ingredients—perfect for a comforting family meal.
Servings: 8
Equipment
- Medium Sauce Pan
- Large Sauce Pan
- Pie Plate
Ingredients
- 1 Medium Onion
- 1 Large Carrot
- 1 Medium Potato
- 2 Stalks Celery
- 1/2 Cup Green Peas
- 3 Tbsp Butter
- 1/3 Cup All Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 Cups Chicken Broth*
- 1/2 Cup Milk Dairy or Non-Dairy
Instructions
- Wash and Prep the Vegetables. Dice the Celery, Carrots, and Potatoes. Place the vegetables in a medium sauce pan and fill the pan with water. Place the pan on the stove and bring to a boil. Cook until tender and drain. Set aside.
- Prepare the pie crust, and place pie crust in a pie plate. set aside.
- Dice the onion. Set aside.
- In a large sauce pan melt the butter. Add in the onion and cook until tender. Once the onion is tender add in the flour and cook for an additional 1-2 minutes.
- Slowly add in the chicken broth and the milk. whisk until everything is well combined and smooth.
- Add in the cooked vegetables and the chicken. Mix well.
- Add the gravy mixture into your prepares Pie plate with crust. top with remaining pie crust press and seal the edges.
- Bake at 400° for 45 mins or until golden brown. Once the pie is finished baking remove from the oven and let cool for 5 mins. Serve and Enjoy!
Notes
- I normally use water and chicken bullion
