Homemade Chicken Pot Pie
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Ingredients
  • 2 medium-sized chicken breasts, cubed
  • 1 cup sliced carrots
  • 1 cup canned green peas
  • ½ cup sliced celery
  • 1 cup diced potatoes
  • 3 cups chicken broth
  • ¼ cup butter
  • ⅓ cup chopped onion
  • 1 clove garlic, minced
  • ½ cup flour
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 cup milk
Instructions
  1. Preheat oven to 375 ºF.
  2. In a saucepan, bring 3 cups of chicken broth to boil (I use chicken boullion). Add potatoes, carrots, celery, and chicken.
  3. Boil for 15 minutes, then remove from heat and drain broth into large container (will use later).
  4. Stir in peas.
  5. Set aside.
  6. In another saucepan, melt butter and add onions and garlic. Simmer for 10 minutes.
  7. Stir in flour, salt, and pepper.
  8. Add 2 cups of the chicken broth and the milk. Stir.
  9. Simmer over medium heat until sauce thickens, then remove from heat and stir in chicken mixture.
  10. Add combined mixture to pie dish over crust and cover with top crust.
  11. Seal crust edges and decorate as desired.
  12. Make four slits in the top center for steam.
  13. Bake for 45 minutes, or until golden brown and filling is bubbly.
  14. Let stand 10 minutes before serving.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/homemade-chicken-pot-pie/