We all love chicken pot pies but the versions available in the grocer’s freezer or at restaurants are ridiculously fattening. This version is low fat, quick and delicious. A family favorite.
First things first, pull your frozen pie crusts out of the freezer to thaw while you make the rest of this pie. I always forget that step and have to wait so that the top crust can be folded over and pinched to the bottom crust.
Cube up your chicken breasts and boil them in a saucepan with the veggies and celery for 15 minutes, or until the chicken is cooked through. Drain and remove from heat.
Next, dice up your onions and stir those up in the saucepan with the butter until they’re translucent, generally 3-5 minutes.
Stir in flour, salt, pepper, and celery seed, then slowly stir in chicken broth and milk.
Stir until creamy and smooth.
Dump the chicken and veggies into your bottom pie crust and pour sauce over the top until the crust is filled to capacity. Flip the remaining crust over onto the top, and pinch together around the edges.
That’s it! Bake in your preheated oven for 35-45 minutes, until the crust is golden brown and you can hardly stand looking at it anymore.
Who doesn’t LOVE chicken pot pie?
- 1 pound skinless, boneless chicken breasts, cubed
- 1 bag frozen mixed veggies or equivalent of fresh
- 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
- 2 (9 inch) unbaked pie crusts
- Preheat oven to 425 degrees F.
- In a saucepan, combine chicken, veggies 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 top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.