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Chicken Pot Pie


  • 1 pound cubed skinless, boneless, chicken breast
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup diced onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts with tops


  • Preheat oven to 425°F/220°F
  • Simmer chicken, carrots, peas, and celery in a saucepan for 15 minutes. Drain.
  • In another saucepan, cook onions in butter until soft. Add flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk.
  • Simmer until thick, while whisking to keep smooth. Take off heat.
  • Put the chicken and vegetables into the pie crust and cover with the chicken broth mixture.
  • Cover the pie crust with the top crust and seal the edges. Place some small cuts in the top of the crust to vent the steam.
  • Bake for 30 minutes, or until the top is golden brown and the filling is bubbling. Let sit for about 10 minutes before serving.