I haven’t posted anything in so long, but that’s because I haven’t cooked anything blog-worthy in months (sad…..) not because I’ve forgotten about this blog!
But I had to post about this chicken pot pie because it’s bomb! I know it’s not the prettiest-looking, but it tastes amazing! I love using puff pastry to cover the pie instead of pie dough since it’s so buttery and flaky. When I’m only making the pie for muself, I would always leave the edges uncut since the best part of the pie is when you dip the crunchy crust into the creamy pie filling! Trust me, it’s so good!
- 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
- 1 (9 inch) unbaked pie crusts
- 1 (9 inch) puff pastry
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with puff pastry crust, seal edges, and cut away excess dough if you want it to look pretty. But I love leaving it hanging! Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.