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    Chicken Pot Pie

    🐔
    ​

    8 servings

    servings

    20 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    Ingredients

    1 pound skinless, boneless chicken breast halves - cubed

    1 cup sliced carrots

    1 cup frozen green peas

    ½ cup sliced celery

    ⅓ cup butter

    ⅓ cup chopped onion

    ⅓ cup all-purpose flour

    ½ teaspoon salt

    ¼ teaspoon black pepper

    ¼ teaspoon celery seed

    1 ¾ cups chicken broth

    ⅔ cup milk

    2 (9-inch) unbaked pie crusts

    Directions

    Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

    Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

    While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.

    Slowly stir in chicken broth and milk.

    Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

    Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.

    Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

    Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

    Enjoy!

    Nutrition

    Serving Size

    -

    Calories

    412 kcal

    Total Fat

    24 g

    Saturated Fat

    9 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    55 mg

    Sodium

    517 mg

    Total Carbohydrate

    30 g

    Dietary Fiber

    3 g

    Total Sugars

    3 g

    Protein

    18 g

    8 servings

    servings

    20 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 pound skinless, boneless chicken breast halves - cubed

    1 cup sliced carrots

    1 cup frozen green peas

    ½ cup sliced celery

    ⅓ cup butter

    ⅓ cup chopped onion

    ⅓ cup all-purpose flour

    ½ teaspoon salt

    ¼ teaspoon black pepper

    ¼ teaspoon celery seed

    1 ¾ cups chicken broth

    ⅔ cup milk

    2 (9-inch) unbaked pie crusts

    Directions

    1

    Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

    2

    Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

    3

    While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.

    4

    Slowly stir in chicken broth and milk.

    5

    Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

    6

    Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.

    7

    Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

    8

    Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

    9

    Enjoy!