Chicken Pot Pie
Made with buttery pie crust and a mouthwatering hearty filling consisting of chicken, carrots, peas, and celery in a creamy gravy. Pot pies are the ultimate comfort food the whole family will love!
Ingredients
- 2 Deep Dish Pie Crusts
- ¼ cup Butter
- 2 Celery Stalks sliced
- 2 Carrots sliced/halved
- 1 Small White Onion diced
- 2 Garlic Cloves minced
- 1 15 ounce Can Peas drained
- 2 cups Shredded Chicken
- ¼ cup All-Purpose Flour
- 1 ½ cups Chicken Broth
- 1 cup Whole Milk
- 1 tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ¼ teaspoon Celery Seed
Instructions
- Preheat oven to 400 degrees.
- Pull frozen pie crusts out of the freezer (if not using homemade crust).
- In a large skillet over medium heat, add butter, celery, carrots and onions. Cover and cook stirring occasionally until veggies are tender. Stir in minced garlic, shredded chicken and peas and cook another minute.
- Sprinkle flour and seasonings over the chicken/veggies and mix to combine. Slowly pour in chicken broth followed by the milk while stirring. Once you have a nice creamy gravy remove from heat.
- Leave pie crust in aluminum pie pan and place on a baking sheet. Carefully pour pie filling into the bottom crust. Top with top crust and pinch edges to seal.
- Bake in preheated oven for 35 minutes or until top is golden brown. If edges are getting too brown, carefully cover with foil.
- When done, carefully remove pie from oven and let cool for at least 10 minutes. Enjoy!
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