Homestyle Chicken Pot Pie

Homestyle Chicken Pot Pie

David Venable

Enjoy this comfort-food classic from Mark Charles Misilli—one of our most well-known on-air guests!

Prep Time: 1 hour

Serves: 4–6 Servings

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1" chunks
  • 1 cup frozen sliced carrots
  • 1 cup frozen green peas
  • 1 stick butter
  • 1/3 cup chopped onion
  • 1/2 tsp celery seed
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1-3/4 cups chicken broth
  • 3/4 cup milk
  • 1 (14.1-oz) package refrigerated pie crusts

Preparation

Preheat oven to 425°F.

Place the chicken in a large saucepan with enough water to cover. Boil the chicken over high heat for 10 minutes. Stir in the carrots and peas and continue boiling for another 2 minutes. Using a colander, drain the chicken and vegetables and set aside.

Using the same saucepan, melt the butter over medium heat, then add the onions and cook for 5 minutes. Add the flour, celery seed, salt, and pepper. Whisk the mixture for 1 minute, or until golden in color. Slowly stir in the chicken broth and milk and cook until thickened, stirring constantly. Remove the pan from the heat and stir in the set-aside chicken mixture.

Place one pie crust in a 9" deep-dish pie plate. Pour the chicken filling into the pie crust, place the second pie crust on top, then seal and flute the edges. Use a knife to cut four 1" slits in the top crust. This will allow steam to escape while cooking to help prevent the top crust from getting soggy.

Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly. Allow to sit for 5 minutes before serving.

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