How To Make Chicken Pot Pie From Scratch
Enjoy a filling serving of this savory chicken pot pie, a delicious and comforting meal that’s also loaded with carrots, green beans, and corn!
Serves:
Ingredients
- ⅓cupbutter
- ⅓cuponion,chopped
- ⅓cupall purpose flour
- ½tspsalt
- ¼tspground black pepper
- ¼tspcelery seed
- 1¾cupschicken broth
- ⅔cupmilk
- 2pie crusts,(9-inch), unbaked
- 1lbchicken breast,cubed, cooked
- 1cupcorn,canned
- 1cupgreen beans,canned
- ½cupcarrots,canned, sliced
Instructions
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Preheat the oven to 425 degrees F.
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Heat the butter in a saucepan over medium heat, then cook and stir the onion for 5 to 10 minutes until soft and translucent. Sprinkle the flour, salt, black pepper, and celery seed over the onion, then stir until coated.
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Slowly pour the broth and milk over the onion mixture, stirring constantly. Bring the mixture to a simmer over medium-low heat and cook for about 10 minutes until thickened. Remove the saucepan from heat.
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Press 1 pie crust into a 9-inch pie dish. Fill the crust with chicken, corn, green beans, and carrots. Pour the hot liquid mixture over the filling.
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Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
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Bake in the oven for 30 to 35 minutes until crust is golden brown and filling is bubbling. Cool for 10 minutes.
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Serve and enjoy!
Nutrition
- Calories: 496.04kcal
- Fat: 29.15g
- Saturated Fat: 12.49g
- Trans Fat: 0.37g
- Monounsaturated Fat: 10.56g
- Polyunsaturated Fat: 3.57g
- Carbohydrates: 41.76g
- Fiber: 2.22g
- Sugar: 4.06g
- Protein: 17.09g
- Cholesterol: 60.23mg
- Sodium: 509.29mg
- Calcium: 50.11mg
- Potassium: 367.64mg
- Iron: 1.66mg
- Vitamin A: 157.88µg
- Vitamin C: 3.82mg
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