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Simple Classic Chicken Pot Pie
Simple Classic Chicken Pot Pie

Before you jump to Simple Classic Chicken Pot Pie recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to simple classic chicken pot pie recipe. You can have simple classic chicken pot pie using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Simple Classic Chicken Pot Pie:
  1. You need 1 1/2 lb uncooked boneless skinless chicken breast - 3/4" cubed
  2. You need 1 1/2 cup 1/2" diced potato
  3. Get 1 cup 1/4" sliced carrots
  4. Provide 1 cup frozen peas
  5. Use 1/3 cup + 2 tsp unsalted butter
  6. You need 1/3 cup chopped yellow onion
  7. Get 1/3 cup all-purpose flour
  8. Use 1 tsp sea salt
  9. Provide 1/4 tsp black pepper
  10. Get 1/4 tsp celery seed
  11. Provide 1/4 tsp dried thyme
  12. Get 1 1/2 cup unsalted chicken broth
  13. Get 2/3 cup milk (I use 1%)
  14. Prepare 2 refrigerated pie crusts (9in)
Steps to make Simple Classic Chicken Pot Pie:
  1. In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside.
  2. Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside.
  3. In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more.
  4. Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce.
  5. Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown.
  6. When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!

Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food. This dish is very hearty, easy to make, and keeps well in the fridge. Simple-yet-satisfying shortcuts like Pillsbury™ pie crust and canned chicken pot pie-style soup make this hearty and homey dish perfect for busy weeknights. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling.

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