Cooking Experiment: Homemade Chicken Pot Pie


I was off on Monday, so that meant it was Jen’s Cooking Night. I perused my favorite recipe website and found a recipe for chicken pot pie with 5 stars and over 3000 ratings ["it must be pretty good", I thought to myself]. So off to the grocery store I went – we aren’t so good at planning for the week in advance, oh well. It was received well by T, who immediately (before tasting) asked for 1/3 of the pie, then finished off the leftovers for lunch and dinner Tuesday. I think that says something, especially since the man will NOT eat leftovers!! It was actually quite tasty and I think it will be made again. T did say that he wanted me to make the chicken enchiladas again… hmmm, I wonder if he liked those, too?

Chicken Pot Pie

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 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 box chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth to cover (a full box worked for me) and boil for 15 minutes. Remove from heat, reserve broth and set aside.
  3. 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 1 ¾ cup of reserved chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. 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.

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